Braised Red Cabbage

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

From the kitchen of Carly

Butter-braised red cabbage that turns a stunning fuchsia as it softens. The wine and vinegar create a glossy, tangy glaze that clings to each silky ribbon. Acidic, sweet, and deeply savory all at once. A side dish that actually steals the show.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/4 cup (1/2 stick) butter
11 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
11/2 teaspoon (or more) salt
13 tablespoons dry red wine or hard cider
11 tablespoon red wine vinegar or apple cider vinegar

Instructions

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.)