Braised red cabbage. This dish can be made a day ahead. Melt butter in heavy large pot over medium heat. Melt butter in a deep saute pan with a cover.
Pour in water, red wine, and red wine vinegar. Mix in sugar and caraway seeds. Braised Red Cabbage is a traditional recipe often found served alongside German main dishes. You can cook Braised red cabbage using 9 ingredients and 1 steps. Here is how you achieve it.
Ingredients of Braised red cabbage
- You need 1 of red cabbage (sliced).
- It's 1 of onion (sliced).
- It's 70 g of soft brown sugar.
- You need 70 ml of cider vinegar.
- It's 150 ml of red wine.
- You need 75 g of lardons.
- You need 1 of small apple (peeled and diced).
- It's 1 of cinnamon stick.
- Prepare 20 g of butter.
Some braised cabbage recipes call for coarsely chopped red cabbage or thinly sliced. In this recipe, the apples are peeled and thinly sliced as apple peels can be a bit tough and chewy.. 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.
Braised red cabbage step by step
- Add everything to a large saucepan with a lid and season well. Bring to a simmer then reduce heat and cook for 1 1/2 hours, stirring occasionally..
Add cabbage and caraway seeds; sprinkle with salt and pepper. Delia's Traditional Braised Red Cabbage with Apples recipe. This is a recipe I have been cooking for years. It's great because it can be made a day or two before and gently reheated with no last-minute bother. It is a perfect accompaniment to venison, goose or pork (and if you have any left over it does wonders for bangers and mash).
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