Braised Red Cabbage
A classic side dish of tender red cabbage slowly braised in butter, wine, and vinegar until it reaches a beautiful fuchsia color. This flavorful preparation brings out the natural sweetness of the cabbage while adding a perfect tangy balance.
Ingredients
- •¼ cup butter
- •1 head red cabbage
- •½ teaspoon salt
- •3 tablespoons dry red wine
- •1 tablespoon red wine vinegar
Cooking Instructions
- 1.
Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
30 min
