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Ruby Red Braised Cabbage
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Description
I was looking for an easy way to use one random purple cabbage that came in my CSA box. I didn’t want coleslaw, so I found this recipe online and adapted it to work for me! Very mellow flavors, very tasty! (Even my 2-year-old liked it!) I served it with pork chops and mashed potatoes for a nice German-style meal.
Ingredients
- 1 head Purple Cabbage (small Head)
- 2 whole Shallots, Thinly Sliced
- ½ cups Red Wine
- ¼ cups Port
- ¼ cups Red Wine Vinegar
- 1 teaspoon Kosher Salt
- 1 whole Granny Smith Apple
Preparation
1. Divide the cabbage into quarters. Cut away the core around the stem. Cut the cabbage into thin strips.
2. Place the shallots, red wine, port, and vinegar in a Dutch oven. Bring to a boil and let simmer 5 minutes or until reduced by about one-third.
3. Add the cabbage and salt to the pan, stir to combine.
4. Grate the Granny Smith apple with a box grater (the coarse grate is fine) into the cabbage mixture. Stir to combine.
5. Cover the pot and allow to simmer on a low heat for 1.5 hours, stirring occasionally. Because you added the salt to the cabbage, it should release plenty of liquid, but watch to make sure that the cabbage doesn’t get too dry. If you need to, you can add some more red wine or some water. (I did not need to do this step, but just in case!)
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