Stewed red cabbage with wine
6 servings
60 minutes
Braised red cabbage with wine is an exquisite dish of French cuisine that combines depth of flavor and aromatic richness. This recipe has roots in the traditional cuisine of the Alsace region, where cabbage is often cooked with wine, creating a harmony of sweetness and slight acidity. Braising in dry red wine gives the cabbage tenderness and richness, while the addition of bacon and apples makes the flavor more complex and rich. Thyme and garlic fill the dish with pleasant herbal notes, while sugar balances the flavor profile. This braised dish is perfect as a side for fatty meats like duck or pork, enhancing their juiciness and depth of flavor.
1
Prepare all the ingredients.
2
Chop the garlic finely and remove the thyme leaves from the stems.
- Garlic: 2 cloves
- Thyme: 3 sprigs
3
Chop the cabbage finely.
- Red cabbage: 1 piece
4
In a thick-walled pot, melt the butter and sauté the garlic and thyme leaves for 30 seconds.
- Butter: 30 g
- Garlic: 2 cloves
- Thyme: 3 sprigs
5
Add sugar and cabbage, pour in wine, and bring to a boil.
- Sugar: 15 g
- Red cabbage: 1 piece
- Dry red wine: 150 ml
6
Once it boils, reduce the heat to the minimum and simmer the cabbage covered for 45 minutes.
7
Chop the bacon finely. Cut the apples into small cubes.
- Bacon: 100 g
- Apple: 2 pieces
8
Add bacon and apples to the cabbage and mix.
- Bacon: 100 g
- Apple: 2 pieces
9
Try adding salt and pepper to taste.
- Salt: to taste
- Ground black pepper: to taste
10
Serve braised red cabbage as a side dish to fatty meats, such as duck or pork.