红Wine-Braised卷心菜,洋葱Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

1 hr
Total Time

2 3/4 hr

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Ingredients

Makes 8 to 10 servings

3/4 stick (6 tablespoons) unsalted butter

1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)

2 cups dry red wine (from a 750-ml bottle)

2 cups water

1/4 cup red-wine vinegar

1/4 cup balsamic vinegar

1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

1 1/2 tablespoons sugar

1 1/4 teaspoons salt

10 whole black peppercorns

2 whole cloves

1 Turkish or 1/2 California bay leaf

Special Equipment

a 6-inch square of cheesecloth; kitchen string

Step 1
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.
Step 2
Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.
Step 3
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.
Step 4
Discard cheesecloth bundle and season cabbage with salt and pepper.

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Reviews (11)

Not that great--and definitely not worth the good wine that went into it! The cabbage and onions were very tender, but the flavor was bland, slightly sour with a hint of sweet.
- sitagaki
- 1/24/2018
Very tasty and fragrant dish. Next time, I'll use less water or omit the water altogether; there was a lot of liquid by the time this was done.
- KateCinOH
- 11/5/2013
My father-in-law said this was the best cabbage he'd ever eaten! It really is delicious. It's just a little bit of work for a tasty result; I definitely recommend.
- Anonymous
- Oregon
- 2/17/2013
This is the perfect Thanksgiving side dish - I compliments the turkey and stuffing perfectly! We have made it for four years now, and each time it has been a hit. It also makes your home smell delicious!
- mymariner
- Chicago, IL
- 1/16/2011
I wanted to love this recipe especially with the description of "becoming incredibly aromatic" and the "incarnation of mulled wine". It really was just OK. I made it exactly as written using good quality balsamic vinegar red-wine vinegars. After two hours of simmering it was certainly tender, but also pale and kind of watery. It just didn't have much flavor. I let it sit refrigerated for 2 days hoping it would develop a better flavor--I love red cabbage and wanted it to pop. I had planned to serve it for Thanksgiving, but it didn't make the cut. I"m on the lookout for a better recipe.
- saradara
- Healdsburg CA
- 11/29/2010
I was trying to replicate my friend's German cabbage recipe when I made this. It was just delicious and so easy. Even people who aren't fans of cabbage loved it.
- Anonymous
- 12/3/2008
Good. But, not outstanding. I made it two days ahead. Headed a smidge to taste the next day and decided that it needed something else. Added some golden raisins. That helped. But, still just good.
- springhop
- 10/3/2007
Not was good as some other red cabbage recipes.
- Anonymous
- Washington, DC
- 11/21/2006
Delicious! The time it takes is worth every bite. Be sure to make enough for leftovers - it was even better the next day.
- Anonymous
- Chicago, IL
- 11/17/2006
Red cabbage lovers take heed. This was wonderful! It has great flavor and is excellent the second time around. Yes, it takes forever to cook, but it is worth every second. (I served this with a Butter Schnitzel.)
- BettyO
- Atlanta, GA
- 11/16/2006