Sauteed Red Cabbage with Red Wine

Page 266

Cuisine: North American | Course Type: Sides

(1 review)

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Recipe Review

Martha just doesn't let you down. This is a very tasty side -- I served alongside a seared duck breast - the combo of red wine/red wine vinegar/orange zest really works well. Next time I will probably use a shredder rather than my knife in order to get thinner/shorter cabbage slices. But other than that -- a winner.

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