Braised Red Cabbage

Ingredients for Braised Red Cabbage

• 1/4 cup (1/2 stick) butter

• 450g head of red cabbage, quartered, cored, very thinly sliced (about 2100g )

• 1/2 teaspoons (or more) salt

• 45ml dry red wine or hard cider

• 1 tablespoon red wine vinegar or apple cider vinegar

How to make Braised Red Cabbage

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoons 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 colour, 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.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.