Red Wine–Braised Cabbage and Onions

Ingredients for Red Wine–Braised Cabbage and Onions

• 3/4 stick (6 tablespoons ) unsalted butter

• 675g red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (3850ml )

• 475ml dry red wine (from a 750-ml bottle)

• 475ml water

• 60ml red-wine vinegar

• 60ml balsamic vinegar

• 1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

• 1 1/2 tablespoons sugar

• 1 1/4 teaspoons salt

• 10 whole black peppercorns

• 2 whole cloves

• 1 Turkish or 1/2 California bay leaf

• a 6-inch square of cheesecloth

• kitchen string

How to make Red Wine–Braised Cabbage and Onions

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

Discard cheesecloth bundle and season cabbage with salt and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.