|Savory Spiced Red Cabbage with Grilled Bratwursts|
Greg's version omits sugar and any other sweetener, and leaves out the apples, instead relying on cider vinegar, ground cloves and a generous amount of ground black pepper for a decidedly more tangy, spicier dish that's very low in carbohydrates. Serve it hot as a side vegetable for bratwursts, pork or chicken. We enjoyed it with grilled beer bratwursts while on a recent camping trip.
1 large head of red cabbage
2 Tbs butter
2 cups (1 pint) apple cider vinegar
1/2 to 1 tsp ground cloves (to taste)
Salt & ground black pepper to taste (perhaps a tsp of each)
Wash and trim the red cabbage, then cut in half, place cut side down on a cutting board and thinly slice. Melt the butter in a large, heavy-bottomed pot. Add cabbage, season with cloves, salt & pepper, and saute until cabbage begins to soften. Pour in the vinegar, stir to combine, and bring to a simmer. Cook at a simmer or low boil, stirring occasionally, until most of the vinegar has evaporated and the red cabbage is buttery-tender. Serve hot. Makes 4 to 6 servings, and you can refrigerate & reheat any leftovers.