Braised Polish Red Cabbage

The health benefit of cabbage is not a new and trendy story.  A natural antioxidant and anti inflammatory, it's right up there on the "what to cook for baba" hit parade.  You can, if you're interest read more about the good stuff cabbage has to offer here.

East Europeans have always had cabbage, both green and red as a staple in their diet.  It's simple to prepare and with the right spices, the bitterness is gone and the flavour shines through.

1 medium head of red cabbage, shredded
1 onion, shredded
2-3 Tbls vegetable oil
1 cup water
3-4 Tbsp red wine vinegar
brown sugar to taste
salt and pepper to taste

1.  Wash cabbage and remove outer leaves that are usually dirty
2.  Cut cabbage in half and remove the center core.  Shred as thinly as you can.  Shred onion.
3.  Warm oil in dutch oven or good solid large pot, add cabbage and onion, reduce heat to medium.
4.  As the cabbage releases its moisture, the volume minimizes.  Add water and keep the cooking process at a slow pace until cabbage is soft.
5.  Add red wine vinegar, brown sugar (I used about 1/4 cup) and salt and pepper, mix well and allow to cook a few more minutes.

My mom loved the cabbage!  A hit!!
The condo building I live in has alot of Russian families who live here.  I've spoken to several of them about how they make their cabbage and many have told me to use "sour salt".  If you can find it - it took me a while but it gives it an added kick.