Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Braised Red Cabbage With Sour Cream
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- #55274
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 pounds shredded red cabbage
1/2 cup coarsely chopped onion
1 teaspoon finely chopped garlic
2 tablespoons tomato paste
3 cups cold water
2 teaspoons salt
6 tablespoons cold butter, cut into 1/4-inch dice
3 tablespoons strained fresh lemon juice
1 tablespoon sour cream
directions
Put the cabbage, onion, and garlic in a heavy 4-quart sauce pan. Put the tomato paste and water in a cup and stir to blend. Add the paste mixture to the cabbage and stir to combine.
Add 1 teaspoon of the salt and butter and, stirring constantly, bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45 minutes or until the cabbage is tender.
Add the lemon juice and the remaining 1 teaspoon of the salt and stir to combine. Remove from the heat. Add the sour cream and stir to combine. Taste for seasoning.
Serve directly from the sauce pan or mound the cabbage in the center of a large serving bowl.
added by
evette
nutrition data
180 calories, 13 grams fat, 17 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
December 1, 2008
There is nothing really wrong with this recipe--it's just bland. However, when I was re-heating leftovers, I found a way to make it taste better. I heated it up until all the liquid had evaporated and the tomato paste had caramelized. It had a lot more flavor that way.