Braised Red Cabbage (Choux Rouges Braisés)

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.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 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.