Red Wine Braised Cabbage And Onions Best Recipes

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BRAISED RED CABBAGE WITH RED ONION AND APPLES

2002-03-26



Braised Red Cabbage with Red Onion and Apples image

Posted in response to a request, taken from The New Canadian Basics Cookbook. The cookbook states this is a wonderful side dish to serve with pork, poultry and sausages, and I'd have to agree.

Provided by Lennie

Categories     Apple

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 1/2 cups chopped red onions
  • 8 cups thinly sliced red cabbage
  • 2 cloves garlic, minced
  • 2 apples, peeled & cored & chopped
  • 1 cup chicken stock
  • 1/4 cup red wine vinegar
  • 2 tablespoons brown sugar
  • 1 bay leaf
  • salt and pepper

Steps:

  • In a large heavy saucepan, over medium heat, heat the oil then add onion and cook for 5 minutes or until softened.
  • Stir in cabbage, garlic and apples.
  • Cook, stirring frequently, for 5 minutes or until cabbage begins to wilt.
  • Stir in stock, vinegar, sugar and bay leaf.
  • Reduce heat, cover, and simmer, stirring occasionally, for 45 minutes or until cabbage is soft and liquid has evaporated.
  • Remove bay leaf and season with salt and pepper to taste.

RED WINE-BRAISED CABBAGE AND ONIONS

2006-10-19



Red Wine-Braised Cabbage and Onions 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.

Categories     Fruit     Onion     Vegetable     Side     Braise     Thanksgiving     Vegetarian     Vinegar     Apple     Red Wine     Fall     Vegan     Cabbage     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 15

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
  • Special Equipment
  • 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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