This week the Washington Redskins and Rookie RGIII come staggering into Raymond James Stadium. Our Bucs come back from a hard fought road trip and need some pep in their step this week. Chef Red has come out with a “RED” inspired menu for the tailgate that will try and amp up our team.
The feature this week will center on a favorite of my family that will sure please yours too. This dish uses bright red cabbage and onions with a blend of spices to pack a flavor punch. Consider this my take on Sauerkraut. Enjoy!!!
Ingredients:
1/2 cup Rassberry Balsamic vinegar
1 Red cabbage; sliced thin
2 tablespoon Vegetable oil
1/4 cup Water
1 Red onion; sliced thin
1 teaspoon cayenne pepper
salt and pepper to taste
1 tablespoon Sugar
Directions:
In a large heavy skillet heat oil over moderate heat until hot add cook cabbage and onion, stirring, 10 minutes or until just tender. Stir in water, vinegar, sugar, cayenne pepper and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes.
This recipe yields 3-4 servings
Chef Red
“Tailgating with Attitude!”
