Worth a trip

Braised Red Cabbage

Name: Braised Red Cabbage
Cuisine: german
Ingredients: 1/4 cup (1/2 stick) butter; 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups); 1/2 teaspoon (or more) salt; 3 tablespoons dry red wine or hard cider; 1 tablespoon red wine vinegar or apple cider vinegar

A small grocery run gets this on the table.

Ingredients

Steps

Match

directions

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.)

Recipes sourced from Epicurious.com.

↑ Back to top

Directions