Recipe Braised red cabbage and rhubarb

We swap apples for rhubarb in this easy take on traditional braised red cabbage. Its sweet-savory balance makes this dish light and ideal for summer meals. Smother it over sausages at your next barbecue or enjoy it with a grilled pork chop. It freezes very well, making it a great way to enjoy summer flavors in the fall or winter.



INGRÉDIENTS

• 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 broth
• salt and pepper, to taste

PRÉPARATION

1. Melt the butter in a large, deep saucepan over medium heat.
2. Add the onion and rhubarb and cook gently for about 10 minutes.
3. Add the cabbage and continue cooking until the cabbage begins to wilt.
4. Add the sugar, apple cider vinegar, and chicken broth, reduce the heat to medium-low, and simmer, covered, until the cabbage is tender, about 30 minutes.
5. Add salt and pepper to taste just before serving.