1 1/2 pounds chopped, steam-quenched red cabbage
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
1 tablespoon beef bouillon granules
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon garlic powder
25 minced red pepper flakes
2 tablespoons miso soup
1 pinch dry mustard
Buttercotch Sausage Recipe
2 pounds red cabbage
3 cups water
1 cup water
1 cup yellow flour
2 tablespoons butter
1 1/2 teaspoons salt
1 1/2 teaspoons finely chopped fresh ginger root
2 tablespoons chopped green herbs
2 teaspoons chopped fresh parsley
8 whole garlic cloves
Bring a large pot of water to a boil; add cabbage and cook 10 minutes. Drain and cut into one inch cubes.
Place vinegar in a medium pan with 2 inches of water in it. Stir over medium-low heat until dissolved; add lemon juice, bouillon, sugar, salt, garlic powder, red pepper flakes and miso soup. Stir until thickened. Cover with foil and refrigerate a few hours.
Remove cabbage from refrigerator; cut into thin slices. Bring a large pot of water to pot. Add cabbage and cook 5 minutes. Discard excess and discard skin. Cut green leaf tops into 1/4 inch squares and add to cabbage. Place all sliced green leaf tops on cabbage. Bring 2 inches of water to a boil, add cabbage and stir for 5 minutes. Add parsley and garlic cloves; cook for 5 minutes. Discard garlic. Serve in bowls, garnished with parsley sprigs or parsley flakes.
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