Name: Red Cabbage Braised in Red Wine
Yield: Makes 6 servings
Ingredients: strong red wine vinegar; ½ cup water; 1 cup dry red wine; 1 large tart apple, grated; freshly ground pepper; 10 juniper berries; 2 garlic cloves, minced; 2 tablespoons finely chopped parsley; 1 bay leaf; pinch of dried thyme; 2 tablespoons light olive oil; 2 large celery stalks, cut into ¼-inch dice; 1 head of red cabbage, about 1½ pounds; salt; 1 medium-sized red or yellow onion, finely chopped; 1 large carrot, peeled and cut into ¼-inch dice

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

The Savory Way

By Deborah Madison

Published 1990

About

This is a rather traditional treatment of cabbage and a good one. The finished vegetable emerges coated with the reduced wine, vinegar, and pan juices. This is a darkly colorful dish, best served with something very uncomplicated, like a plump piece of baked winter squash.

Ingredients

1 head of red cabbage, about 1½ pounds
salt
2 tablespoon

Method

Blanching the cabbage keeps it sweet-tasting, so begin by bringing a large pot of water to a boil. While it is heating, cut the cabbage into quarters, remove the cores, and cut the cabbage into narrow shreds. When the water comes to a boil, add salt to taste and the cabbage. Boil for 2 minutes; then pour the cabbage into a colander and set it aside to drain.

Warm the oil in a wide pan a