Braised Red Cabbage

6 servings


1 head red cabbage (about 2 pounds), quartered, cored and thinly sliced/chopped

2 tablespoons unsalted butter

1 small yellow onion, finely diced

1 large green apple-- peeled, cored and cut into matchsticks

3 tablespoons red wine vinegar

3 tablespoons honey

1 teaspoon kosher salt


In a large bowl filled with cold water, immerse the sliced cabbage.  Set aside.


Melt the butter in a large dutch oven over medium heat.  Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions.  Add the sliced apple, vinegar, honey, and salt; toss to combine.  Reduce the heat to medium-low.  Cover the pan and cook for 1 1/2 to 2 hours, stirring occasionally.  Enjoy!


Printed from thegalleygourmet.net