Braised Red Cabbage
Christmas Recipes Side Dishes Vegetables
Red cabbage prepared German-style, a perfect balance between sweet and sour. It's perfect for accompanying red meat, especially duck.
Ingredients
1 red cabbage (about 1.3 kg)
1 onion
50 ml dry red wine
3 tablespoons red wine vinegar (I used 2 tablespoons balsamic vinegar + 1 tablespoon red wine vinegar)
2 level tablespoons brown sugar
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 pinch ground cinnamon
1 tablespoon oil
1 tablespoon butter
salt, ground black pepper
How to prepare braised red cabbage
- Cut the cabbage into thin strips with a knife or using a grater. Sprinkle with salt and knead for 2 minutes to soften it a bit.
- Heat the oil and butter in a pot and sauté the finely chopped onion until soft.
- Add the cabbage in 3-4 batches, adding each batch after the previous one has softened. Sprinkle salt and ground black pepper with each batch. Taste the cabbage to ensure it's pleasantly seasoned.
- After you've finished adding all the cabbage, add the sugar, allspice, nutmeg, cinnamon, and vinegar. Stir for 2-3 minutes.
- Deglaze with wine and 150 ml water. Put the lid on the pot and let it simmer on low heat (very low!) for 1 hour. The cabbage is cooked with a lid to preserve its color. Every 15 minutes, stir the cabbage so it doesn't stick to the bottom and check that it has liquid. If not and you feel it's burning, add a little water.
- Braised cabbage is also good reheated, so it can be prepared ahead of time.
Shredded cabbage
Cabbage with sugar, spices, and vinegar
Braised Red Cabbage
