Braised red cabbage is a very beautiful, super easy cabbage side dish. All ingredients in this recipe are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you.
Ingredients
- butter: 2 Tbsp
- head red cabbage, cored and: 1 piece (sliced)
- salt: (to taste)
- water: 0.33333 cup
- red wine: 0.25 cup
- red wine vinegar: 2 Tbsp (to taste)
- white sugar: 2 Tbsp
- pinch caraway seeds: 1 piece
Metric Conversion
Stages of cooking
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Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, red wine, and red wine vinegar; stir to combine. Mix in sugar and caraway seeds.
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Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes. Chef John
