Chef John's Braised Red Cabbage


  • 2 tablespoons butter
  • 1 small head red cabbage, cored and thinly sliced
  • 1/3 cup water
  • ¼ cup red wine
  • 2 tablespoons red wine vinegar, or to taste
  • 2 tablespoons white sugar
  • 1 pinch caraway seeds

1. Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds. 2. Continue to cook and stir until liquid has evaporated ...

View full recipe at SpringPad


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