Red cabbage with onions in red wine
6 servings
150 minutes
Red cabbage with onions in red wine is an exquisite dish that embodies depth of flavors and aromas. This combination of sweet cabbage, soft onions, and rich red wine creates a harmonious symphony of taste. Braising in wine gives the vegetables noble wine notes, while vinegar adds a light acidity that balances the sweetness of the cabbage. The dish recalls traditional European recipes where the combination of wine and vegetables is used to create delicate, rich sides. It is perfect as a standalone dish or as an accompaniment to meat, especially duck or beef. The deep aroma and silky texture make this cabbage a wonderful choice for cozy winter dinners when something warm and hearty is desired.
1
Cabbage should be sliced into thin strips, and onion into thin half-rings.
- Red cabbage: 1.5 kg
- Onion: 250 g
2
Heat oil in a thick-bottomed pot, add cabbage, and cook, stirring, for a few minutes until well mixed with the oil. Cover the pot, increase the heat to medium, and cook for 10 minutes. Then transfer two-thirds of the cabbage to a plate, leaving one-third to cover the bottom of the pot. Layer some onions on this layer of cabbage, then add more cabbage, then onions, and so on. The top layer should consist of cabbage. Pour in vinegar and wine, and sprinkle everything with flour, salt, and pepper.
- Olive oil: 5 tablespoon
- Red cabbage: 1.5 kg
- Onion: 250 g
- Red wine vinegar: 2 tablespoons
- Red dry wine: 500 ml
- Wheat flour: 1 tablespoon
- Ground black pepper: to taste
- Salt: to taste
3
Cover and cook on low heat for 2 hours, until the cabbage is soft and all the liquid is absorbed.