Braised Red Cabbage - FamilyEducation

Braised Red Cabbage

September 18,2009
My father-in-law's family is from Germany, so perhaps that accounts for my not being surprised when Sweet Pea Husband (SPH) said to me the other day, "you know what I would love to have sometime soon? Braised Red Cabbage." Since we still have one last red cabbage from our last CSA delivery, I'll be whipping this up for our dinner tonight. This dish is a good way to celebrate the coming autumn, and pairs perfectly with some grilled brats or sausage, German potato salad and sauerkrat. I altered and lightened a recipe from Bon Appetit to come up with the version below. It came out really, really good and much to my surprise, the boys gobbled it up (guess they inherited their dad's cabbage gene). Braised Red Cabbage 1 tablespoon butter 1 tablespoon extra virgin olive oil 1 small red cabbage, cored and sliced thin 1/2 teaspoon salt 1/4 cup red wine or apple cider 1 tablespoon apple cider vinegar 1-2 teaspoons brown sugar Core your red cabbage: Slice very thin and set aside. In a large skillet or wok, melt the butter over medium high heat and add the olive oil. Add the cabbage and salt and cook for 10-15 minutes or until the cabbage is wilted and soft. Add the liquids and brown sugar and cook for an additional 10-15 minutes or until the liquid is fully evaporated. Serves 8-10. I wasn't sure what to expect, as unlike SPH, I rarely have a hankerin' for braised cabbage, but I really liked this dish! With Oktoberfest time right around the corner, it would be the perfect thing to eat while listening to some oompah music. Have a great weekend all- SPC