Braised Red Cabbage with Red Zinfandel

Braised Red Cabbage with Red Zinfandel
Photo by Sarah Jay


  • ¼ tsp. ground nutmeg
  • ¾ tsp. coarse salt
  • ½ large onion (I like red), thinly sliced
  • 1-½ to 1-¾ lb. red cabbage, thinly sliced (6 to 7 cups)
  • 2 Tbs. olive oil
  • 1 tsp. ground allspice
  • 1 cup red Zinfandel or other good-quality red wine
  • + 3 more ingredients
    • Freshly ground black pepper to taste
    • 1/3 cup red-wine vinegar
    • ½ cup firmly packed dark brown sugar

In a large pan that’s deep enough to accommodate the cabbage when raw, heat the olive oil. Add the onion and cook slowly over medium-low heat until the onion is golden brown (it’s okay if the edges start to crisp), 15 to 20 minutes. Add the cabbage and sauté, tossing with tongs, until it has coll...

View full recipe at Fine Cooking


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