After my salad of cabbage I still had so I went for a recipe I wanted to try for a long time and that I had seen in the book When Katie Kitchen, from the red cabbage cooked slowly with raisins. Well, as usual, I’m just inspired because I am unable to follow a recipe, this is the height for a blogger of food, I know ! I still need to add my little grain of salt and do with what I have in me cupboards…

Speaking of cookbook, and Katie Quinn Davis, I’ve just ordered her 2nd cookbook, When Katie kitchen on the weekend. It is a small pleasure that I made myself for my birthday and I can’t wait to receive it, it will not be long… �� I love so much its 1 that this is the first book that I pulled out of my boxes after our move !


Red cabbage cooked slowly with raisins

To 4 Save Print Ingredients

  • 500 g red cabbage, finely sliced
  • 30 g of butter
  • 20 g brown sugar
  • 5 cl of white vinegar
  • 1/2 teaspoon of salt
  • 1 tablespoon of dried grapes blond
  • 1 tablespoon kirch
  • 1 sprig of thyme
  • Freshly ground pepper

 

Instructions

  • Preheat your oven to 160°.
  • In a casserole dish in the oven mix together the butter, the sugar, the vinegar, the kirch salt and 7 cl of water.
  • Heat covered on medium heat until the butter has melted and ingredients are blended.
  • Stir in the red cabbage, raisins and mix well so that it is well coated.
  • Bring to a boil, cover the casserole and transfer to the oven.
  • Cook for 2 hours stirring every 1/2 hour and adding a little water if necessary.
  • At the time of serving, add pepper to your liking.

 


Inspiration : When Katie kitchen

Written by Doc

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