This sweet and sour cabbage side dish is a perfect complement to corned beef
Ingredients
1/2 cup Pahrump Honey
1 medium to large head of cabbage, shredded
1/2 tsp salt
Pepper to taste
2 cups water
1/4 cup butter
1/2 cup onion, chopped
2 to 3 tbsp all-purpose flour
2/3 cup rice wine vinegar
Directions
In a medium-sized saucepan, add the shredded cabbage, salt, pepper and water; cover and bring to a boil.
While cabbage is cooking, melt the butter in a skillet; add onion and cook until onion is translucent and tender. Add flour to the onion-butter mixture to create a roux. Set aside.
When cabbage is tender, add Pahrump honey and rice wine vinegar to the saucepan mixture and return to medium-high heat, bringing it to a near boil. Add the roux to the cabbage mixture to thicken. Cook until desired consistency is achieved.
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