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Warm Red Cabbage Saute

  • 8servings

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Source: www.tastebook.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Natrium, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 pound red cabbage , thinly sliced (about 6 cups)

  3. 1 red onion , thinly sliced

  4. 3 T sugar

  5. 1 T apple cider vinegar

  6. 2 T red wine vinegar

  7. 2 T red wine

  8. 1 tsp caraway seeds (you can omit if you don't like the flavor)

  9. 1 granny smith apple , peeled, cored and finely chopped

  10. 1/2 tsp salt

  11. 1/8 tsp freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large dutch oven (I use my 5 Qt Le Creuset) medium-high heat, then add the cabbage, onion and sugar. Cook, stirring occasionally until the cabbage wilts about 7-8 mins. Stir in the vinegars, wine, caraway seeds*; cook for 3 minutes.

  2. Add the apple, salt and pepper, cover and cook for a further 15 minutes.

  3. Transfer to individual serving dishes as explained above, or into a larger casserole dish for reheating the next day.

  4. *To change up the recipe,(and as a substitute to caraway seeds) I sometimes use 1 Tablespoon mulling spices in a spice ball, or tied in cheesecloth and place this in with the cabbage. I also like to throw in 1/2 cup dried cranberries sometimes.

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