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Red Cabbage is one the super foods we should eat more of, so here is a simple recipe for red cabbage. This recipe is a braise, which basically means the food is cooked, but not covered in a liquid with the cover on. Red cabbage is a beautiful vegetable to grow, and when you slice it open it looks really cool, like an art photo. Red Cabbage has large amounts of vitamin C and K, and is part of the brassica family of plants, along with broccoli and kale.

Braised Sweet and Sour Red Cabbage Recipe

1 medium head of red cabbage quartered, cored, and sliced

1 medium sweet onion

1 cup raisins

1 1/2 cups cider vinegar

1 cup apple cider

Cut up the onion into a rough dice, nothing fancy. Add to a thick bottomed pot with oil and cook until starting to just brown.

Add the chopped red cabbage, and cook down the cabbage a bit, ideally you are getting all the cabbage to saute a bit to sweeten it.

Add in the cider vinegar, apple cider and raisins.

Bring the cabbage mix to a simmer, give it a stir, lower the heat and cover.

Stir the cabbage every 10 minutes or so, after 30 minutes it should be cooked, but if you cook it low and slow, you can keep it cooking longer, and it will sweeten and break down more.

Sweet and Sour Red Cabbage tastes great after its cooked, but it tastes even better the next day. Put it in the fridge overnight and pull it out for lunch or dinner. You can warm it up, or eat it cold. © eric rochow, all rights reserved.

How do you cook cabbage? Tell us how below:

Our Pasta with Poppy Seeds Recipe comes from Joe Brancaccio of Brancaccio’s Food Shop in Windsor Terrace, Brooklyn, NY. You can make this recipe with other kinds of pasta, but the big round tube pasta works best. Its real good; make this and then tell us about it in the viewer forum.

1 lb of Paccherri or other big round tube pasta

1 medium onion  sliced thinly from top to bottom

1 cup  chicken broth  – you need high quality broth for this

2 tablespoons butter

2 tablespoons poppy seeds

small handful of basil leaves, sliced thinly

1/2 cup mix of romano and parmesan cheese – not the stuff that comes in a round tube

olive oil for cooking

add 2 glugs of oil in a saute pan

over low heat, sweat the onions in the oil, you do not want the onions to brown, but  you want them wilted nicely

add the chicken broth and allow it to reduce, toss the onions in the broth a few times while this cooks.

when the broth has thickened a bit, take the pan off the heat and add in the butter, stir it lightly

add in the poppy seeds, toss to mix

then stir in the basil and cheeses

then eat.