Balsamic-Braised Red Cabbage
Green apples bring sweetness and bright flavor, red wine adds depth and a sprinkle of orange zest contributes freshness to this hearty side dish. Serve it alongside a simple roasted or grilled pork tenderloin for the perfect cold-weather supper.
- 3 Tbs. olive oil
- 1 yellow onion, thinly sliced
- Sea salt and freshly ground pepper
- 1 Tbs. honey
- 1 Granny Smith apple, halved, cored and thinly sliced
- 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
- 1 cup (8 fl. oz./250 ml) dry red wine
- 1 cup water
- 1 head red cabbage (about 2 lb./1 kg), cored and finely shredded
- Finely grated zest of 1 orange
In a large fry pan over medium heat, warm the olive oil. Add the onion and a pinch of salt and sauté until the onion is soft and translucent, 5 to 7 minutes. Add the honey and cook for 1 minute longer. Add the apple slices and vinegar, increase the heat to medium-high and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring the liquid to a boil, then add the wine and 1 cup (8 fl. oz./250 ml) water. Season with a generous pinch each of salt and pepper and return to a boil. Reduce the heat to medium-low and simmer until the liquid begins to reduce, about 10 minutes.
Add the cabbage. Using tongs, toss to coat well with the liquid in the pan. Cover the pan and cook, stirring occasionally, until the cabbage begins to wilt, 25 to 30 minutes. Uncover and cook until the cabbage is tender and most of the liquid has evaporated, 25 to 30 minutes longer.
Taste and adjust the seasoning. Remove the pan from the heat and stir in the orange zest, then transfer the cabbage to a warmed bowl and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Good for You, by Dana Jacobi (Weldon Owen 2013).