Remove the outer leaves of the
cabbage. Cut into quarters and remove the central stalk. Cut each
quarter into fine strips as shown above. If you prefer, you may cut
into larger pieces just like Grandma used to do.
Heat a large and deep saucepan
sufficient in size to take all the ingredients.
Add the butter until it is melted,
(optional: you may add bacon pieces at this point in time, fry
to a golden brown colour before adding the rest of the ingredients)
then the finely chopped onion, cider vinegar, red wine, honey and
chicken stock. Allow the mixture to boil. Reduce the heat to medium
high.
Add the cabbage strips or pieces, mix
well with the ingredients in the pan.
Cover and allow to cook until the
cabbage is tender but firm. Gently stir all the ingredients in the pan
at intervals to prevent the cabbage from burning.
Taste the cabbage and add salt to
taste if necessary.
When cooked, transfer to a warm
serving plate.
Normally eaten with rice and a
chatini pomme d'amour or omelette.
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Madeleine Philippe with your request. Designed and compiled by Madeleine
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