Braised Red Cabbage
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 red cabbage (2 to 2 1/4 lbs)
- 1 large onion, cut thin slices
- 1⁄2 cup currants
- 3 tablespoons cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 tablespoon oil
- 1⁄2 cup chicken stock, plus more
directions
- Cut out core of cabbage and discard any tough or discolored outside leaves.
- Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
- You should have about 12 cups.
- Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
- Bring to boil over high heat, then cover.
- Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
- (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
- Comments: You can vary this dish to suit your taste or ingredients on hand.
- Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.
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Reviews
-
I used to manage an Eastern European restaurant that served red cabbage. It was good. This blows it away! A perfect balance of sweet and sour. Don't chop anything too fine, as it will reduce. I added chicken stock a couple of times, and threw in a tablespoon of butter. Phenominal! All my guests agreed. Thank you!
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RECIPE SUBMITTED BY
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