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I wasn't sure about this as it was cooking and with the first couple of bites- but it definitely grew on me. We had this with a cut of beef tenderloin and the flavors paired really well. The maple syrup added a great flavor to the cabbage. I halved the recipe, because it was just my boyfriend and myself, but there was still a lot. I cooked it for maybe a third of the cooking time because the cabbage was begining to look like it was about to be mush- you will probably want to watch it carefully and make sure it keeps some crispness- no one wants soggy cabbage goo. But wonderful recipe (as always) Mean Chef- I will be making this again.
My daughter brought me a big red cabbage, and I am glad I tried this recipe with it. I doubled it and I am glad I did...great taste!
This was terrific. I had a red cabbage from my CSA and thought I'd get rid of it with this recipe ... now red cabbage will be in my regular rotation, and this will be the recipe. I think I ended up cooking it for 40 or 45 minutes. I used about 2 tablespoons of maple syrup, and tossed in 1 tablespoon of apple cider vinegar -- the combination was divine. Thanks so much!
Was not sure what to do with red cabbage, now this is the only way I cook it. THANKS !
Hi Tish, great dish! It looked so pretty when we served it! I had my doubts about the maple syrup but it turned out very well. We used 1-1/2 teaspoons of maple syrup and it was just wonderful. Thanks again for a great dish, Mean Chef and to you too, Tish. DiScharf :-)
I cut this recipe in half I cooked it over low heat for 25 minutes and then over medium for 20 minutes total time 45 minutes - texture was just right and the color was a rich mahogany. The first time I made this recipe my hand slipped and I put in too much Maple syrup. This time I used 1 tbsp and found it was just right for our tasteThanks Mean chef