Red Wine Cabbage Recipes

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes.
• Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

RED WINE CABBAGE

Steps:

• Core and shred the cabbage. Melt the fat in a large pot. Add the onion and sauté until cooked, then remove with a slotted spoon.
• Next, cook the onion until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. Pour over the liquid ingredients. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the sugar, apple, and currents, and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

WINE-BRAISED RED CABBAGE

Steps:

• Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.

SAUTEED RED CABBAGE

Steps:

• Halve, core, and thinly slice red cabbage.
• Heat olive oil in a large skillet over medium heat. Add cabbage and red-wine vinegar; season with coarse salt and ground pepper. Cook, tossing frequently, until cabbage is crisp-tender, about 15 minutes (add a splash of water if pan becomes dry).
• Add light-brown sugar; toss until dissolved, about 30 seconds. Season again with salt and pepper, as desired.

RED WINE-BRAISED CABBAGE AND ONIONS

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.