Name: Braised Red Cabbage
Yield: Makes 8 servings
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

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Recipe information

Yield
Makes 8 servings

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

Preparation

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.)

TagsRed Wine Wine Alcohol Beverages Red Cabbage Cabbage Leafy Greens Vegetable Side Dinner Vegetarian Keto Nut Free Gluten Free 5 Ingredients or Fewer Make Ahead Braise Bon Appétit

Recipe notes

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