Pickled Cabbage.

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Because after you post about baking delicious cookies, you should always pickle some cabbage. Balance, people!  OK, try this at home FOR SURE.  I originally got the recipe from Blue Apron (the Alsatian Spiced Chicken for you BA subscribers) and adjusted it to make the WHOLE head of cabbage (just increase the ingredients a bit).  This was soooo delicious as served below mashed potatoes and chicken as the BA recipe had me make, but I was craving the cabbage later in the week and made another huge batch. YUMMMM.


1/2 pound red cabbage

2 tbsp red wine vinegar

1.5 cups water

1 tbsp Sugar

Wash and dry cabbage.  Remove core and halve the cabbage, separating the leaves.  Boil the water in a large frying pan (high-sided pan).  Add cabbage and season with salt and pepper.  Cook, stirring occasionally for 12-14 minutes or until cabbage is tender and water has cooked off.  Reduce heat to medium-high and add sugar and vinegar. season again with salt and pepper.



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