"1 medium-sized red cabbage, washed and finely chopped", "1 large onion, cut into thin slices", "1 head of garlic, peeled and separated into cloves, without skin or roots", "4 tablespoons chicken broth", "2 tablespoons vinegar", "1 tablespoon sugar", "some crushed black peppercorns", "salt to taste", "1 tablespoon butter", "some chopped fresh parsley (optional)"
"1 medium-sized red cabbage, washed and finely chopped", "1 large onion, cut into thin slices", "1 head of garlic, peeled and separated into cloves, without skin or roots", "4 tablespoons chicken broth", "2 tablespoons vinegar", "1 tablespoon sugar", "some crushed black peppercorns", "salt to taste", "1 tablespoon butter", "some chopped fresh parsley (optional)"
In a large pot, combine the red cabbage, onion, and garlic
Pour in the chicken broth and vinegar
Season with sugar, black pepper, salt to taste, and crushed peppercorns
Mix well
Cover the pot
Simmer over low heat until the cabbage is tender
If necessary, add more chicken broth
Check the seasoning and let it cool
Serve warm
If desired, garnish with parsley
TO FREEZE - Place in an airtight container, seal tightly, and freeze
TO THAW AND SERVE - Let thaw at room temperature for 4 to 5 hours
Remove from container and reheat in a pot with butter, stirring occasionally
Be careful not to stick to the bottom of the pot
Check the seasoning, transfer to a serving dish, and if desired, garnish with parsley.
