Wine Braised Red Cabbage Recipes

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

Steps:

• Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.
• Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
• Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.
• Discard cheesecloth bundle and season cabbage with salt and pepper.

Steps:

• Add the raisins to the wine and let soak until raisins have plumped, about 15 minutes. Set aside.
• Heat the oil in a large saucepan, add the pine nuts and saute until golden, 3 to 5 minutes. Add the cabbage and saute briefly while tossing, about 1 minute. Add the reserved red wine and raisins, and season with salt.
• Reduce the heat to very low, cover the pan tightly and simmer for 30 to 40 minutes.

Steps:

• Melt butter in heavy large skillet over medium heat. Add cabbage, apple, onion and bacon. Sauté until cabbage is crisp-tender, about 6 minutes. Add wine and vinegar. Cover and cook until liquid evaporates and cabbage is tender, about 10 minutes. Add potato and honey. Cover and cook until potato is tender, about 3 minutes. Season cabbage mixture to taste with salt and pepper.

Steps:

• Cook bacon in a large pot over medium heat, stirring occasionally, until fat renders and bacon is crisp, about 8 minutes. Add onion, and cook, stirring occasionally, until translucent, about 3 minutes. Add cabbage, vinegar, wine, water, sugar, and 1 1/2 teaspoons salt; stir to combine. Raise heat to medium-high, cover, and cook 5 minutes.
• Reduce heat to medium-low, and continue to cook, covered, stirring occasionally, 30 minutes. Stir apple into cabbage, and cook, covered, until cabbage and apples are tender, 25 to 35 minutes. Season with pepper.

Steps:

• Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.