Photo: Braised Red Cabbage Recipe
Ingredients
- 1 tablespoon butter
- 1 red cabbage, sliced 1/4 inches thick
- Salt and freshly ground black pepper
- 1/2 red onion, sliced
- 2 sweet apples, quartered and sliced thin
- 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
- 1/3 cup red wine
- 1/3 cup red wine vinegar
- 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)
Directions
Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.
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By molson2043
on October 21, 2012
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This is excellent! Had red cabbage left from another recipe and was looking for something to make using the remainder. Easy to make and delicious to eat!
By Lkiriakidis
Pasadena, CA
on October 10, 2011
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This was absolutely delicious, but I did make a number of changes. I had a stuffed pork chop in the oven (don't be impressed, I bought it at the butcher counter with 25 minutes to go, and I really wanted to make braised cabbage. I looked on the internet for recipes, but they all called for an hour or more of cooking. Then I found this recipe, with a time frame that seemed doable. I gave the cabbage, apples and onions a chop in addition to slicing them so they would cook faster, I omitted the allspice since I didn't have any, I used yellow onion since that's what I had on hand, and I used brown sugar instead of the molasses/cane syrup. I also peeled the apple first even though the recipe didn't say to. It turned out great! I will make this again soon, and I feel no need to go and buy allspice.
By monique.annette
Katy, TX
on November 17, 2010
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I tweeked this recipe a bit. I cut out the apples and the molasses/cane syrup. It was tasty and looked super pretty with it's deep purple color coming out.
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