Makes 6 to 8 servings.
- tablespoon vegetable oil
- small heads red cabbage, thinly sliced
- tablespoons vinegar
- teaspoon salt
- whole cloves
- cups water
- In a deep skillet
at moderate heat, add the vegetable oil and toss in the cabbage.
- Add the vinegar (this helps to keep the color) and salt.
- Take the onion and stick it with the cloves.
- Bury the onion in the cabbage.
- Add water to
cover (add more if necessary).
the skillet, reduce heat to low and simmer for 25 minutes or until cabbage
Before leaving, heat in microwave or on stove. Place in
a thermal container and serve at the picnic or tailgate site.
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