Oct
25
Filed Under (Recipes) by Debbie on 25-10-2007



Cooking on a sailboat or powerboat can be a challenge.  Galley space is small and cold storage is even smaller.  Thus any fresh produce item that can store well without refrigeration is a blessing.  Enter the humble cabbage; in this case a red cabbage.

I’ve stored my head away from fruits and it has held for three weeks.  Granted it’s fall and we’re seeing only into the low to mid 60’s but still, three weeks…  I removed the outer leaves and trimmed the core and then used this head for a family favorite.

I cooked it in the pressure cooker but you can cook it in a saucepan as well on the stovetop.

1 red cabbage, cored and quartered and thinly sliced.

2 C water with 2 chicken bouillon cubes or 2 C chicken broth

1/2 C white vinegar

2 bay leaves

4 Tab butter

1/2 C packed brown sugar

Pile all ingredients into the pot and lock on the lid.  Bring to boil, when steam vents lock on the 15lb weight (cook at high)

Cook at 15 lbs for 3 minutes, let drop on its own.  If you cook this in a sauce pan on the stovetop, it’ll take about 1 hour. 



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