Catholic Recipe: Sautéed Red Cabbage
A Lenten recipe taken from My Catholic Kitchen.
In a deep large pot heat olive oil and butter. Add onions and cook until they begin to soften. Add cabbage salt and pepper cook for two more minutes.
Add stock, soy sauce, vinegar, tangerine and bay leaf. Reduce heat to medium low and allow to cook 12-15 minutes until tender crisp.
Serve hot or at room temperature.Recipe Source: My Catholic Kitchen by Veronica Gantley