Braised Red Cabbage


Prep time: 
30 minutes


Braised Red Cabbage


  • 50g unsalted butter
  • 1 red cabbage quartered, cored, very thinly sliced, about 4 cups
  • 0.5 teaspoon salt
  • 3 tablespoon dry red wine, or hard cider
  • 1 tablespoon red wine vinegar or apple cider vinegar


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.)