Red cabbage in wine
6 servings
165 minutes
Red cabbage in wine is an elegant dish that combines the softness of braised vegetables with the rich aroma of red wine. This recipe refers to European culinary traditions where cabbage is often cooked with wine, giving it a special depth of flavor. The light acidity of apples and wine vinegar balances the sweetness of the cabbage, while garlic and aromatic herbs add spicy notes. Braising in the oven allows the ingredients to unfold, transforming them into a rich and tender dish. This cabbage pairs excellently with meat dishes, enhancing their flavor, or can serve as a standalone side dish. An ideal choice for a cozy dinner or festive table when you want to treat yourself to something special.
1
Cut the cabbage and onion into thin strips. Chop the garlic finely. Peel the apples from the skin and seeds and also slice them thinly.
- Red cabbage: 1.5 kg
- Onion: 250 g
- Garlic: 2 cloves
- Apple: 2 pieces
2
Heat oil in a thick-walled pot, add cabbage and cook, stirring, until well mixed with the oil, then cover and cook on medium heat for another 10 minutes.
- Olive oil: 5 tablespoon
- Red cabbage: 1.5 kg
3
Transfer two-thirds of the cabbage to a plate - the remaining should cover the bottom of the pot. On this cabbage, place half of the onion, salt, sprinkle with half of the aromatic herbs and half of the garlic. Then layer half of the apples. Make another layer of cabbage and repeat in the same order: the remaining onion, salt, herbs, garlic, and apples. Top with the remaining cabbage.
- Onion: 250 g
- Garlic: 2 cloves
- Apple: 2 pieces
- Red cabbage: 1.5 kg
- Onion: 250 g
- Garlic: 2 cloves
- Apple: 2 pieces
- Red cabbage: 1.5 kg
4
Pour in vinegar, wine, and 5 tablespoons of boiling water. Close the pot and place it in a preheated oven at 160 degrees. Forget about it for 2 hours – until the cabbage becomes soft.
- Red wine vinegar: 2 tablespoons
- Red dry wine: 500 ml