Braised Red Cabbage with Red Zinfandel

Braised Red Cabbage with Red Zinfandel
Photo by Sarah Jay


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

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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