The Savory Side of Rhubarb
The balance of sweet and sour keeps this braised red cabbage and rhubarb light enough for summer dining and perfect to carry into the fall.
We’re replacing apples with rhubarb in this easy take on a traditional braised red cabbage. A balance of sweet and sour keeps this dish light enough for summer dining. Use it to top sausages at your next cookout or enjoy it paired with a grilled pork chop. It also freezes really well making it a great way to capture summer's flavors to enjoy in fall or winter.
Ingredients
- 4 tablespoons butter
- 1/2 cup yellow onion
- 2 cups rhubarb, chopped
- 1 small red cabbage, shredded (about 4 to 6 cups)
- 2 tablespoons sugar
- 3 tablespoons apple cider vinegar
- 1 cup chicken stock
- salt and pepper, to taste
Preparation
Melt the butter in a large deep pot over medium heat.
Add onion and rhubarb and cook gently for about 10 minutes.
Add cabbage and continue cooking until cabbage starts to wilt.
Add sugar, apple cider vinegar, and chicken stock, reduce the heat to medium-low and simmer, covered, until cabbage is soft, about 30 minutes.
Add salt and pepper to taste just before serving.
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