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Braised Red Cabbage

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  • Complexity: medium


  • 2 tablespoons butter
  • 1 yellow onion, sliced with the grain
  • ½ head large or 1 small red cabbage quarterly, thinly sliced (core removed)
  • 1 tart apple, peeled and grated
  • 1 tablespoon brown sugar
  • ¼ cup red wine
  • ¼ cup apple cider vinegar, plus a splash
  • ¼ cup water
  • Salted and freshly ground pepper


  1. In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar and water and bring up to a simmer, stirring.

  2. Cover and braise for 30 minutes, stirring once and checking on the texture.

  3. Cook a little less for a firmer cabbage; a little more for softer cabbage.

  4. Add a small splash of cider vinegar just before serving.

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