Tuesday, October 14, 2014

Braised Red Cabbage

Fall is full of beautiful colors, and there's no reason that shouldn't include what's on the dinner table!  Here is a delicious vegetarian side dish that will bring a deep purple-red to your plate.  I recommend using a crisp, tart local apple in this recipe, and if you like, apple cider can be substituted for the wine.

adapted from Bon Appetit magazine

serves 4-6

2 Tablespoons butter
1 small red cabbage, halved, cored and thinly sliced
1 crisp apple, cored and chopped
1/2 small onion, thinly sliced
1/4 cup dry red wine
2 Tablespoons apple cider or red wine vinegar
salt and freshly ground pepper

Melt butter in heavy large skillet over medium heat. Add cabbage, apple, and onion. Saut√© until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid is mostly absorbed and cabbage is tender, about 15 minutes.  If you think there is still too much liquid, cook uncovered for a few minutes to reduce.  Season to taste with salt and pepper.

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