Balsamic-Braised Red Cabbage
This warm and tangy red cabbage dish is a delightful blend of flavors that will add a burst of color and taste to your table. The sweetness of honey and apple, the tartness of balsamic vinegar, and the rich depth of red wine come together to create a satisfying dish that is perfect for the cooler months. Enjoy the tender and flavorful cabbage, finished with a hint of citrus zest, as a side dish or a main course.
— Constant Cookbook
Ingredients
- 3 Tbs. extra-virgin olive oil
- 1 yellow onion, thinly sliced
- Sea salt and freshly ground pepper, to taste
- 1 Tbs. honey
- 1 tart green apple such as Granny Smith, halved, cored and thinly sliced
- 1/4 cup balsamic vinegar
- 1 cup dry red wine such as Merlot
- 1 cup water
- 1 red cabbage, about 2 lb., cored and cut into thin shreds
- 1 orange
Instructions
- In a large fry pan over medium heat, warm the olive oil. Add the onion and a pinch of salt and sauté until the onion is soft and translucent, 5 to 7 minutes. Add the honey and cook for 1 minute longer. Add the apple slices and vinegar, increase the heat to medium-high and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then add the wine and 1 cup (8 fl. oz./250 ml) water. Season with a generous pinch each of salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the liquid begins to reduce, about 10 minutes.
- Add the cabbage. Using tongs, toss to coat well with the liquid in the pan. Cover the pan and cook, stirring occasionally, until the cabbage begins to wilt, 25 to 30 minutes. Uncover and cook until the cabbage is tender and most of the liquid has evaporated, 25 to 30 minutes longer.
- Taste and adjust the seasoning. Remove the pan from the heat and stir in the orange zest, then transfer the cabbage to a warmed bowl and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Good for You</i>, by Dana Jacobi (Weldon Owen 2013).
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