This vegetable dish is a wonderful accompaniment for pot roast all year round. I saute large white onions (sliced and diced not too small) in olive oil, then add coarse-sliced/chopped red cabbage (quarter head and remove core first). Note: a 6 qt "Dutch oven" usually a good size pot for one medium head of cabbage & 2 large onions. While the cabbage is cooking, add salt & fresh ground pepper to taste. Once veggies are cooked, but still crisp, add small-medium jar or can of Mandarin oranges (preferably in natural juice, not syrup). If you are being strict about using only processed foods labeled kosher for Passover, you may prefer to use sections of fresh oranges. Clementines would be good, if you can still find them. Cook a few more minutes, all oranges are soft. Cover and keep warm on low until ready to serve, or re-heat if it's going to be a while, so that the cabbage doesn't get too soft.
This vegetable dish is a wonderful accompaniment for pot roast all year round. I saute large white onions (sliced and diced not too small) in olive oil, then add coarse-sliced/chopped red cabbage (quarter head and remove core first). Note: a 6 qt "Dutch oven" usually a good size pot for one medium head of cabbage & 2 large onions. While the cabbage is cooking, add salt & fresh ground pepper to taste. Once veggies are cooked, but still crisp, add small-medium jar or can of Mandarin oranges (preferably in natural juice, not syrup). If you are being strict about using only processed foods labeled kosher for Passover, you may prefer to use sections of fresh oranges. Clementines would be good, if you can still find them. Cook a few more minutes, all oranges are soft. Cover and keep warm on low until ready to serve, or re-heat if it's going to be a while, so that the cabbage doesn't get too soft.