Braised Red Cabbage
- 1/4 cup (1/2 stick) butter
- 1 2-pound head of red 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.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 saute 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. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
butter, head of red cabbage, salt, red wine, red wine vinegar
Taken from www.epicurious.com/recipes/member/views/braised-red-cabbage-50122508 (may not work)