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Braised Red Cabbage

May 16, 2020 By Liz

Print Recipe
Braised Red Cabbage
Red cabbage adds color and lots of great nutrients to any meal. Many recipes call for sugar and vinegar for this dish. I find that the apple makes it sweet enough. Vinegar upsets my stomach, so I use lemon juice for this recipe as well as for salad dressings. I omit the pepper as well.
Servings
Ingredients
  • 2 tbsp Butter
  • 1 Yellow Onion sliced thinly
  • 1/2 head Large Red Cabbage (or 1 small) quartered, thinly sliced and core removed
  • 1 Apple thinly sliced
  • 1/4 cup Red Wine (optional)
  • 1 Lemon juiced
  • 1/4 cup Water (1/2 cup, if you omit the red wine)
  • Salt and freshly ground pepper
Servings
Ingredients
  • 2 tbsp Butter
  • 1 Yellow Onion sliced thinly
  • 1/2 head Large Red Cabbage (or 1 small) quartered, thinly sliced and core removed
  • 1 Apple thinly sliced
  • 1/4 cup Red Wine (optional)
  • 1 Lemon juiced
  • 1/4 cup Water (1/2 cup, if you omit the red wine)
  • Salt and freshly ground pepper
Instructions
  1. Slice the onion, the cabbage and the apple….thinly.
  2. Juice the lemon and set aside.
  3. In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes.
  4. Add the cabbage and cook, stirring, for a few minutes.
  5. Add the apple, wine, lemon juice, and water, and bring up to a simmer, stirring.
  6. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
  7. Add salt and pepper to taste.

Filed Under: Recipes

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