Stewed Red Cabbage with Mustard
by Editorial Staff
This colourful dish is very simple and relatively quick to prepare: add red cabbage to the fried onions and stew, while remaining slightly crispy! The addition of wine vinegar helps to keep the color of the cabbage, bright, while the French mustard adds originality and zest to the dish.
Cook: 45
Servings: 4
Ingredients
- Red cabbage – 700 g
- Onions – 150 g
- French mustard – 30 g
- Sugar – 50 g
- White wine vinegar – 40 ml
- Salt – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Vegetable oil – 2 tbsp
* - For filling (optional):
- Green onions – to taste
Directions
- Chop the red cabbage thinly.
- Add 1/2 teaspoon of salt and rub the cabbage with your hands until it softens slightly.
- Peel the onions and cut into thin half-rings.
- Heat vegetable oil in a skillet, add chopped onion and fry over medium heat, stirring occasionally, until soft and lightly browned.
- Put chopped red cabbage in a pan with fried onions, stir and cook for another 3 minutes.
- Add sugar, pour in wine vinegar, stir and cook for another 2-3 minutes.
- Add salt, black pepper and French mustard.
- Stir and cook over low heat with a lid on the pan, about 10-15 minutes.
- The braised red cabbage is ready!
To serve, chop green onions and sprinkle them on the finished dish.
Enjoy your meal!
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