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Red Cabbage with Chevre
1 head red cabbage, shredded or thinly sliced
1 cup Martinelli’s Cider or Apple Juice
4 tablespoons of butter
2 large shallots, finely chopped
2 tablespoons sherry vinegar
5 oz. chevre
Steam cabbage until soft. Melt butter in large saucepan over low heat with Cider. Add shallots. Sauté until soft but not brown, approximately 5 minutes. Add steamed cabbage to softened shallots and cook for 3 to 5 minutes, stirring occasionally. Stir in sherry vinegar. Crumble chevre on top. Cover and heat thoroughly over a low flame for approximately 3 minutes. Uncover, stir gently and serve immediately.
Serves 4 to 6. |
