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Debbra Williams, Alumna Mentor (@debbraw)

Recipes, Food Tips, Healthy Eating & More

Just Want to Talk | Last Active: May 23 1:05pm | Replies (2364)

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@jakedduck1

@imallears
Well if and when I make it sure I'll use the whole head or 2. I like things to last. where are you going through the agony and misery of making it again when you can just make more the first time, right, RIGHT!!!
oh I didn’t know you put water in it how much water do you put in there? What oven temperature? Any other little secrets you’re holding back on? did you mention whether or not you threw in some spices?
Jake

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Replies to "@imallears Well if and when I make it sure I'll use the whole head or 2...."

@jakedduck1
Using one head of cabbage sliced thin or shredded. Melt 2 1/2 tablespoons of butter in a Le Creuset type pot…ovenproof…and sauté the cabbage for a couple of minutes. Add 2 1/2 tablespoons of white sugar stir until sugar is dissolved and then add half a cup of white wine vinegar. At this point put the whole thing with the cover tightly on into a 325° oven for about 2 1/2 hours. check after about an hour and a half to make sure it’s not too dry and if necessary you can add about a quarter cup of water. Today I did not need to do that. So sweet and tender and remember ovens vary in time so it may take you longer or shorter. I guess you can double the recipe for 2 heads. Won’t really matter too much about the doubling. Keeps a long time and you can have hot or cold, in a salad , on tacos or sandwiches…anywhere you would like a sweetness added to your meal. No agony involved and cabbage slices nicely….just cut out the white core although I have thrown that in too. The slow oven breaks everything down.

FL Mary