1 Few gratings of nutmeg (approximately 1/8 teaspoon)
1 Few grains cayenne pepper (approximately 1/16 teaspoon)
2 tablespoons (30 ml) white or red wine vinegar
0.5 tablespoon (6 g) granulated sugar
Instructions
1. Slice the red cabbage thinly and soak in cold water for 10 minutes. Drain well and measure out 1 quart (about 340 g) of the prepared cabbage.
2. Place the drained cabbage in a heavy saucepan (formerly a stewpan) with the butter (30 g), salt, chopped onion, nutmeg, and cayenne. Stir briefly to combine.
3. Cover the saucepan and cook over medium-low heat for 20 to 30 minutes, stirring occasionally, until the cabbage is fully tender — it should be soft throughout with no resistance when pierced with a fork, and noticeably reduced in volume.
4. Add the vinegar (30 ml) and sugar (6 g). Stir to incorporate, then cook uncovered over medium heat for 5 minutes, until the liquid is mostly absorbed and the cabbage is glossy and lightly glazed. Taste for seasoning before serving.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.