This mild red cabbage in wine recipe comes from the Alsace region, where the trademark flavors of German cuisine heavily influence the local dishes. Traditional, braised red cabbage can be a bit sharp-flavored, but this dish is a pleasantly subtle contrast of red cabbage, dry red wine, and thyme - perfect for smoky sausages or classic, roasted pork.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: 6 to 8 servings
- 1 small red cabbage, cut into fine strips in rinsed
- 3 tablespoons butter
- 1 large onion, chopped
- 1 1/2 teaspoons salt
- 2 teaspoon dried thyme
- 3/4 cup red wine
How to make red cabbage:
Melt the butter in a Dutch oven set over medium heat. Place the onions, cabbage, salt, and thyme over the melted butter and toss the mixture gently. Pour the red wine over the vegetables and bring the mixture to a simmer.
Cover and reduce the heat slightly, and then continue simmering the cabbage for 45 minutes to 1 hour, until it is tender. Serve the red cabbage hot with pork and sausage or roasted poultry.
This red cabbage in wine recipe makes 6 to 8 servings.