Braised Red Cabbage

Such pretty color …when it’s raw.  Then, you apply some heat and it turns into wet mess.  It’s not hard to make red cabbage taste yummy.  But, it’s nearly impossible to make it LOOK yummy.

I’m halfway there.  This dish tastes yummy.

Braised Red Cabbage
makes 1 big pot

1 large onion, thinly sliced
5-6 cloves garlic, minced
4 Tablespoons butter
2 Tablespoons olive oil

In a dutch oven, saute.  Add:

1 cup red wine
1/2 cup red wine vinegar

Deglaze the pan and reduce by half.  Then, add:

1 head red cabbage, thinly sliced
3/4 cup water
1/4 cup sugar
1 bay leaf
1/2 teaspoon black pepper
1/4 teaspoon ground clove
1/2 teaspoon fine sea salt, or to taste

Saute until wilted.  Then, cover dutch oven and place in a 375 degree oven.  Braise for 1 hour, stirring at the half way point.  After one hour remove the lid, stir and continue to cook until tender.
(At least another 1/2 hour… up to 1 hour… stirring as needed)

Here, I added smoked sausage chunks with 45-55 minutes cook time remaining.