Braised Red Cabbage
Rosalind Creasy's Recipes from the Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping
Published by Tuttle Publishing
This dish is most often associated with northern France and Germany. The brilliant red color is achieved by adding acidic vinegar and red wine to the cabbage. Serve this cabbage dish with roast chicken or pork and mashed potatoes.
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 medium red cabbage, shredded (about 8 cups/560 g)
- 1 tart apple, peeled, cored, and sliced
- 1 tablespoon sugar
- 1 tablespoon red wine vinegar
- ½ cup (125 ml) good red wine
- 1 bay leaf
- Salt and freshly ground black pepper
Melt the butter in a Dutch oven or a soup pot.
Add the onions and sauté them over medium heat until they are soft, about 7 minutes. Add the cabbage, apple, sugar, vinegar, red wine, and the bay leaf.
Stir the ingredients together and simmer on low for 30 to 40 minutes, or until the cabbage is tender.
Remove the bay leaf and season with salt and pepper.
Copyright 2017 Rosalind Creasy