Red Wine–Braised Cabbage and Onions

Ingredients for Red Wine–Braised Cabbage and Onions

• 3/4 stick (6 tablespoons ) unsalted butter

• 675g red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (3850ml )

• 475ml dry red wine (from a 750-ml bottle)

• 475ml water

• 60ml red-wine vinegar

• 60ml balsamic vinegar

• 1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

• 1 1/2 tablespoons sugar

• 1 1/4 teaspoons salt

• 10 whole black peppercorns

• 2 whole cloves

• 1 Turkish or 1/2 California bay leaf

• a 6-inch square of cheesecloth

• kitchen string

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

Discard cheesecloth bundle and season cabbage with salt and pepper.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.