Prep 20 mins
Cook 40 mins
A recipe my mom taught me to make...I love the sweet and sour flavors in this! If you like, caraway seed may be added with the water to enhance the flavors.
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 small onion, chopped
- 1 lb red cabbage, coarsely shredded
- 1 tart apple, cored and thinly sliced
- 1 tablespoon apple cider vinegar
- 1 pinch cayenne
- 1⁄4 cup dry red wine
- 1⁄4 cup water
- salt and pepper
- Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
- Add onion; cook slowly until light colored.
- Stir in cabbage, apples, vinegar, cayenne and wine.
- Cook, covered, 10 minutes.
- Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
- Salt and pepper to taste.
I just shoved all the ingredients in a pan at the same time and cooked for 50 mins. worked out very nice though I did need to add more fluid as it dried up.
I used green cabbage because that's what I had on hand and only 1 T of butter, but the remaining ingredients were the same. The wine was a nice touch and the result was a very tender, tasty side dish which I served with pork tenderloin and roasted broccoli. My husband gave it 5 stars and said he would definitely like to have it again. Thanks for a great recipe!
We were mixed on this one here. I enjoyed it, as did my 3 year old daughter though my husband and 6 year old son were not as happy with it. That said, I think it had nice texture and a nice taste. Personally I think I would like more apple so next time I might try 2 apples. I used a bit less then 1 tbsp. of butter following kumquat & toni's lead. I would make this again as a dish primarily for me. I did use red wine and enjoyed that flavor. Thanks for a great one to try!