BALSAMIC-BRAISED RED CABBAGE

serves 4–6
3 Tbsp olive oil
1 yellow onion, thinly sliced
Salt and freshly ground pepper
1 Tbsp honey
1 tart green apple such as Granny Smith,
halved, cored, and thinly sliced
1⁄4 cup (2 fl oz/60 ml) balsamic vinegar
1 cup (8 fl oz/250 ml) dry red wine
1 head red cabbage, about 2 lb (1 kg),
cored and finely shredded
1 orange
In a large frying pan, warm the oil over
medium heat. Add the onion and a pinch
of salt and sauté until the onion is soft and
translucent, 5–7 minutes. Add the honey
and cook for 1 minute. Add the apple
slices and vinegar, raise the heat to mediumhigh,
and scrape up any browned bits from
the bottom of the pan. Bring the liquid to
a boil, and add the wine and 1 cup (8 fl oz/
250 ml) water. Season with a generous pinch
each of salt and pepper, and bring to a boil.
Reduce the heat to medium-low and simmer
until the liquid begins to reduce, about
10 minutes.
Add the cabbage and toss well to coat with
the liquid in the pan. Cover and cook the
cabbage, stirring occasionally, until it begins
to wilt, 25–30 minutes. Uncover and cook
until the cabbage is tender and most of the
liquid has evaporated, 25–30 minutes.
Remove the pan from the heat and finely
grate the zest from the orange over the
cabbage (reserve the fruit for another use).
Stir well, transfer the cabbage to a bowl,
and serve.

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