- 2 tablespoons butter
- 1 small head red cabbage, cored and thinly sliced
- salt to taste
- 1/3 cup water
- 1/4 cup red wine
- 2 tablespoons red wine vinegar, or to taste
- 2 tablespoons white sugar
- 1 pinch caraway seeds
- 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. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
- 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.
04/04/2018
recipepes.com
Chef John's Braised Red Cabbage, recipe
PT15M
PT1H
5
455 calories
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