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Braised Red Cabbage with Goat Cheese
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Description
Red cabbage with sweet and tangy balsamic braised low and slow, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.
Ingredients
- 10 ounces, weight Shredded Red Cabbage, About 1/3 Of A Modest Sized Head
- 1 Tablespoon Butter
- 2 Tablespoons Sugar
- 2-½ Tablespoons Good Aged Balsamic
- 1 Tablespoon Water
- 4 ounces, weight Soft Goat Cheese, Aka Chevre
Preparation
Combine all ingredients except cheese and simmer over low heat in a covered pot for about 45 minutes stirring occasionally and checking to make sure there’s still enough moisture. If it’s dry, add another tablespoon or two of water.
Alternatively, roast in a covered container in a 350ºF oven for about 45 minutes, stirring occasionally and checking to make sure there’s still enough moisture. If it’s dry, add another tablespoon or two of water.
Sprinkle with goat cheese and serve.
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