Braised Red Cabbage
INGREDIENTS- 1 tablespoon butter
- 1 red cabbage, sliced 1/4 inches thick
- Salt and freshly ground black pepper
- 1/2 red onion, sliced
- 2 sweet apples, quartered and sliced thin
- 2/3 cup Round Barn mulled red wine (see recipe for mulled wine)
- 2 Tbsp molasses or cane syrup (the cane syrup is lighter in color)
Melt butter in a deep saute pan with a cover. Once the butter's melted, and the foam's subsided, add the cabbage and stir to coat.
Add salt and pepper to taste, red onion and apple. 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.
Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by almost half. Add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, season with salt and pepper, to taste.
