Braised Red Cabbage (Choux Rouges Braisés)

Bayhill's Note:

Posted for the ZWT-France. This is a favorite side dish of the Ardennes region in northern France. From "LaVarenne's Basic French Cookery" cookbook.

• Total Time: 1 hrs 30 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 1 medium red cabbage, halved and cored
• 2 tablespoons butter
• 1 onion, sliced
• 1 tablespoon granulated sugar
• 1 tablespoon vinegar
• 1/2 cup red wine
• salt, to taste
• black pepper, to taste

Directions:

1. Preheat oven to 350F degrees (175C degrees).
2. Shred cabbage.
3. Heat butter in a 2-quart oven-proof casserole with lid. Stir in onion. Saute until soft but not browned.
4. Add sugar. Cook, stirring constantly, until sugar caramelizes.
5. Add shredded cabbage and vinegar; stir thoroughly. Add red wine, salt, and pepper.
6. Cover and bake 45 to 55 minutes until cabbage is very tender, stirring once or twice.
7. Remove lid toward end of cooking time if cabbage is very moist.
8. Taste for seasoning, adding a little more sugar or vinegar if necessary.
9. Serve hot.

Reviews

[ramartin42]

Fantastic! My husband does not like cabbage. Knowing this, I cooked up 3/4 pound of bacon along with the onion, then drained most of the grease and skipped the butter. I simmered it on the stove-top instead of inside the oven. But otherwise I did everything as instructed. We both loved this dish! Given his distaste, that says a lot!! Thank you so much for posting!

[-Sheri-]

This dish is delicious! Perfect mix of flavors. Made it just like you said. Made for two wins ago for the football pool. Congrats!

[lauralie41]

Great sweet and sour red cabbage! I used Merlot and did add an extra two to three tablespoons of sugar and vinegar for our taste. Much better than the jar of red cabbage from the grocery store! Along with being very tasty it is easy to make. Thank you Bayhill! Made and reviewed for the Football Pool - Week 1.