Venison Braised Cabbage

  • 1 head cabbage
  • ½ cup butter
  • 1 diced onion
  • ⅔ fancy vinegar of some sort, balsamic, red wine, etc
  • ½ cup brown sugar
  • 1 chopped chili
  • 2 TBSP Fresh diced rosemary
  • 1 chopped apple
  • 1 # browned ground venison and any other meats you feel like adding
    S&P to taste

Slice the cabbage, remove the tough stem and thinly slice. Place in a large pot with all the other ingredients but the meats and add 1 cup water. Bring to a simmer, then reduce the heat, cover and gently cook for 1½ hrs, stirring frequently. Add water if needed - the fresher the cabbage the less this is needed. Add the meats to the cabbage gently simmer for 10 mins. Remove the lid and cook for 10 mins.