RED CABBAGE RED WINE VINEGAR RECIPES

Name: Braised red cabbage
Prep time: 10 min
Cook time: 2 h 10 min
Total time: 2 h 20 min
Yield: 8
Ingredients: 1 small red cabbage (about 900g); 1 sliced red onion; 70g soft light brown sugar; 70ml cider vinegar; 150ml red wine; a large knob of butter; 1 cinnamon stick

BRAISED RED CABBAGE RECIPE | BBC GOOD FOOD

Braised red cabbage recipe | BBC Good Food image

This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon

Provided by Cassie Best

Categories Side dish

Total Time 2 hours 20 minutes

Prep Time 10 minutes

Cook Time 2 hours 10 minutes

Yield 8

Number Of Ingredients 7

Ingredients

1 small red cabbage (about 900g)
1 sliced red onion
70g soft light brown sugar
70ml cider vinegar
150ml red wine
a large knob of butter
1 cinnamon stick

Steps:

Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.

Nutrition Facts : Calories 87 calories, FatContent 1 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium

RED WINE–BRAISED CABBAGE AND ONIONS RECIPE | EPICURIOUS

Red Wine–Braised Cabbage and Onions Recipe | Epicurious image

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Provided by EPICURIOUS.COM

Total Time 2 3/4 hr

Cook Time 1 hr

Yield Makes 8 to 10 servings

Number Of Ingredients 14

Ingredients

3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine (from a 750-ml bottle)
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf
a 6-inch square of cheesecloth; kitchen string

Steps:

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
Discard cheesecloth bundle and season cabbage with salt and pepper.

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