Red cabbage braised with red wine

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An easy and delicious vegetable side dish. This wine braised red cabbage with apples becomes soft and fragrant, perfect as a side dish for fish or meat. Delicious next to boiled potatoes followed by a glass of cold beer.


Red cabbage braised with red wine
Preparation time
Cooking time
Waiting time 5m

Ingredients

For 6 Person(s)

Ingredients

  • 1 kilo red cabbage
  • 2 apples
  • 240 ml vegetable broth
  • 100 ml red wine
  • salt and pepper to taste
  • 30 g butter (I used salted butter made by Lurpak)
  • 0.5 piece sat anise (optional)
  • 0.5 lemon (only the juice)

Red cabbage braised with red wine Directions

  1. For this side dish I used star anise that gives this vegetable side a delicious but very particular aftertaste. For those who are not fond of this flavour I advise to replace it with some cloves or a bay leaf as these also blend perfectly with braised red cabbage.
  2. Remove the outer leaves, cut into 4 wedges and remove the central core parts. Cut into thin strips and place in a large pot. Boil some water, cover the cabbage entirely letting it soak for 5 minutes. Drain well and put back into a pot.
  3. Add butter, vegetable stock, red wine, a generous pinch of salt and pepper, half star anise and 2 peeled and grated apples. Cover the pan with a lid, turn on the flame and bring to a boil, then lower the heat and cook over medium - low heat for about 40 minutes or until the red cabbage becomes soft and tender. While cooking, stir occasionally, taste often and adjust with salt and pepper if necessary.

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  4. Once the side dish is ready, turn off the heat, add lemon juice, stir and serve.

    lot of love. B.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving

Reviews

4
Thursday, 14 June 2018
I like to keep my cabbage crisp, but not raw-crisp. I hate it when people let cabbage sit for too lo...
See Full Review >>
- London1970

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