BRAISED RED CABBAGE WITH RED WINE VINEGAR
I don’t know what it is about this vegetable, but red cabbage just looks so beautiful. It’s so simple to make, and somehow just seems way more sophisticated than it is. This dish is easily kept warm without any danger of overcooking, and it’s just as delicious reheated! I also sometimes add raisins for a little extra something. The perfect wintery side dish. Enjoy!
1. Position an oven rack in the center of the oven and preheat to 300°F.
2. Put the cabbage, apples, onion, cinnamon, cloves, salt and pepper, in a non-reactive Dutch oven or oven and flame-proof casserole dish (at least 5 quarts).
3. Add the vinegar, 2 tbsp of the butter, the water and half the brown sugar, and mix well.
4. Cover and cook over medium heat, stirring occasionally, until it begins to steam.
5. Remove from the heat, dot the remaining butter over the cabbage and sprinkle the brown sugar on the top.
6. Cover and bake (stirring after 45 minutes) until the cabbage is very tender, 1 ½ to 2 hours. They get really tender and delicious at 2 houts, so it’s worth the wait!). Season with salt and pepper and serve warm.
1 head Red Cabbage, cored and chopped
3 Granny Smith apples, peeled, cored, and chopped
1 medium red onion, chopped
¼ tsp cloves
¼ tsp cinnamon
½ tsp salt
1 tsp black pepper (more to taste)
½ cup Red Wine Vinegar
½ cup light brown sugar
2 tbsp Water
3 tbsp salted butter, chopped