Red Wine–Braised Cabbage and Onions
A luxurious side dish of red cabbage and onions slowly braised in red wine, balsamic vinegar, and aromatic spices. The addition of sweet apple and butter creates a perfect balance of flavors.
Ingredients
- •¾ stick unsalted butter
- •1½ pound red onions
- •1 head red cabbage
- •2 cups dry red wine
- •2 cups water
- •¼ cup red-wine vinegar
- •¼ cup balsamic vinegar
- •1 whole sweet apple
- •1½ tablespoons sugar
- •1¼ teaspoons salt
- •10 whole black peppercorns
- •2 whole cloves
- •1 leaf bay leaf
- •1 piece cheesecloth and string
Cooking Instructions
- 1.
Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
20 min
- 2.
Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
10 min
- 3.
Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
120 min
- 4.
Discard cheesecloth bundle and season cabbage with salt and pepper.
5 min
