BRAISED RED CAB­BAGE

Recipe

Country Sampler's Prarie Style - - Pantry -

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MSERVES 6– 8 SWEET­NESS AND TARTNESS COME TO­GETHER BEAU­TI­FULLY IN THIS SIM­PLE DISH.

IN­GRE­DI­ENTS 2- pound red cab­bage, thinly sliced 1 cup red wine ¼ cup red wine vine­gar, plus ad­di­tional to taste 4 ta­ble­spoons sugar, plus ad­di­tional to taste 3 ta­ble­spoons but­ter Salt and ground black pep­per

IN­STRUC­TIONS 1. Put the cab­bage in a large pot. Add wa­ter to com­pletely cover the cab­bage and bring to a boil over medium- high heat. Let boil for about 5 min­utes, and then re­duce heat to medium. 2. Add the wine, vine­gar, sugar, but­ter, salt and pep­per. Re­duce heat to medium- low and con­tinue cook­ing un­til the cab­bage is ten­der. 3. As the liq­uid is ab­sorbed, add more wa­ter, vine­gar and sugar un­til the cab­bage’s bal­ance of tartness and sweet­ness meets with your taste pref­er­ence. The longer the cab­bage cooks, the bet­ter the results. Even once fully cooked, it can re­main on low heat, as it will en­hance both fla­vor and tex­ture. Just keep adding a lit­tle wa­ter, vine­gar and sugar so it doesn’t dry up.

BREAD PUD­DING MFROM ITS HUM­BLE BE­GIN­NINGS, THIS WHOLE­SOME DESSERT HAS EVOLVED INTO THE QUIN­TES­SEN­TIAL COM­FORT FOOD. IN­GRE­DI­ENTS 4 cups stale cubed bread 2 cups heavy cream 4 ta­ble­spoons melted but­ter 2 tea­spoons vanilla ex­tract ¼ cup rum 1 tea­spoon ground cin­na­mon ¼ cup brown sugar ½ cup raisins ( op­tional) 4 eggs, beaten

IN­STRUC­TIONS 1. Pre­heat oven to 350° F. 2. Place the cubed bread in a large bowl. 3. In a large pan, blend to­gether the cream, but­ter, vanilla ex­tract, rum, cin­na­mon, brown sugar and raisins, and heat un­til sim­mer­ing. Stir un­til the sugar is fully dis­solved. Re­move from heat. Add the beaten eggs and stir well. 4. Slowly pour the egg mix­ture over the bread, al­low­ing the bread to soak up the mix­ture, and then pour the bread pud­ding into a but­tered 1 ½ - quart bak­ing dish. 5. Bake for 45 min­utes un­til the top of the bread pud­ding forms a golden crust. Serve hot.

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