Braised Red Cabbage with Red Zinfandel

Braised Red Cabbage with Red Zinfandel
Photo by Sarah Jay


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

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


Best Wine Deals

See More Deals »

Snooth Media Network