Braised Red Cabbage

1. 1

   Melt butter in a deep saute pan with a cover.

2. 2

   Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.

3. 3

   Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.

4. 4

   Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half.

5. 5

   Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat.

6. 6

   Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.