Boistfort Valley Farm
Community Supported Recipe Box

Braised Cabbage

ingredients

  • 1/4 stick butter
  • 1 head of cabbage, quartered, cored, very thinly sliced (about 14 cups)
  • 1/2 teaspoon (or more) salt
  • 3 tablespoons dry red wine or hard cider
  • 1 tablespoon red wine vinegar or apple cider vinegar
  • 1 tsp brown sugar (optional)

procedure

dish: side
season: summer, fall

Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired.

Adapted from Bon Appétit, February 2005

BoistfortValleyFarm.com/recipes