Braised Red Cabbage

Braised Red Cabbage

Last night we tried another new recipe.

Braised Red Cabbage

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.

DO AHEAD

Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.

We used dry red wine and red wine vinegar. And we don't add any salt.

Braised Red Cabbage with Soy Nuts added

Here's another variation of this recipe.

Braised Red Cabbage with Vinegar

Ingredients

•1/4 cup extra-virgin olive oil
•1 cup chopped onion
•4 garlic cloves, peeled, crushed
•1 2 1/2-pound red cabbage, quartered, cut crosswise into 1/2-inch strips
•1/2 teaspoon caraway seeds
•1 1/2 cups low-salt chicken broth
•3 tablespoons red wine vinegar

Preparation

Heat oil in heavy large pot over medium-high heat.

Add onion and garlic; sauté until beginning to brown, about 8 minutes.

Add cabbage and caraway seeds; sprinkle with salt and pepper.

Toss until cabbage is wilted, about 4 minutes.

Add broth.

Cover, reduce heat to low, and simmer 15 minutes.

Add vinegar.

Cover and cook until cabbage is tender, stirring occasionally, about 15 minutes.

Season with salt and pepper.