Name: Braised Red Cabbage
Yield: Makes 8 servings
Ingredients: 1/4 cup (1/2 stick) butter; 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups); 1/2 teaspoon (or more) salt; 3 tablespoons dry red wine or hard cider; 1 tablespoon red wine vinegar or apple cider vinegar

Image may contain Plant Food Vegetable and Cabbage

Recipe information

Yield
Makes 8 servings

Ingredients

1/4 cup (1/2 stick) butter

1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)

1/2 teaspoon (or more) salt

3 tablespoons dry red wine or hard cider

1 tablespoon red wine vinegar or apple cider vinegar

Preparation

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)

TagsRed Wine Wine Alcohol Beverages Red Cabbage Cabbage Leafy Greens Vegetable Side Dinner Vegetarian Keto Nut Free Gluten Free 5 Ingredients or Fewer Make Ahead Braise Bon Appétit

Recipe notes

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Creamy Fondue Beans

All the cozy vibes of the classic gooey-cheesy dish, made into a 20-minute meal.

Spaghetti With Cabbage, Pancetta, and Calabrian Chile

Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Go-To Green Salad

This mix of crisp lettuces with a tangy vinaigrette pairs well with practically everything.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.