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Home » Farm to Kitchen, Side Dishes

Braised Red Cabbage with Red Wine

By Helen Brody (December 26, 2011)

Cabbage is one of New Hampshire’s best winter storage vegetables. In this country it dates back to the 1700s and, unlike in Germany where it was used most often as sauerkraut, the early British settlers traditionally boiled the vegetable. Red cabbage is one of the earliest cabbage varieties and because of its color lends itself to the use of red wine and red wine vinegar. This dish can be stored in the refrigerator for several weeks and makes a great offering with pork, ham, or game.

1/2 cup raisins                                                                                                                                        
1 cup dry red wine
2 tablespoons vegetable oil
1 cup finely chopped onion (one medium)
6 cups thinly sliced red cabbage (medium head or 1 1/2 pounds after removing the core)
1/2 cup red wine vinegar
1/2 cup dark brown sugar (the organic is by far the best for flavor – not so much additive)
1 cup chicken broth (add more if cabbage dries out in cooking)
1/2 Teaspoon salt (taste at end)

Macerate raisins in 1/2 cup red wine for at least one hour. Saute onion in oil until soft. Add red cabbage and remaining ingredients including the second 1/2 cup red wine. Simmer covered for at least 2 hours or until cabbage is tender. Taste for salt. Best if made the day before serving.

Yield: 8 servings

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