Monday, November 21, 2011

Braised Red Cabbage and more!

I've always loved a good braised red cabbage - and I think I've found a keeper! This was my first attempt at making it and I thought it turned out very good. The only thing I changed was that I didn't bother with the red current jelly - thought it would make it too sweet. It was the perfect accompaniment with one of my favorite dishes - Chicken Paprikash with homemade spaetzle. The next day the leftovers were even better as I browned the little buttery nuggets in a pan before pouring over the creamy chicken - oh, that sauce! I have so much braised cabbage leftover I may have to do a pork roast before thanksgiving!

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