1 (3-pound) head red cabbage (washed, dried, cored, and shredded)
1 medium onion (shredded)
2 tablespoons butter (or canola oil)
1 cup water
4 tablespoons red-wine vinegar
4 tablespoons brown sugar (firmly packed)
1/2 teaspoon black pepper
1 teaspoon salt
- In a large pot or Dutch oven, cook cabbage and onion in butter or oil on medium heat until it collapses, about 5 minutes.
- Meanwhile, in a small bowl, mix together water, vinegar, brown sugar, pepper, and salt until sugar is dissolved.
- Add to cabbage mixture, combining well.
- Bring to a boil, then reduce heat to medium-low and cover tightly.
- Continue to cook, stirring occasionally, until cabbage is tender but still a little al dente, about 15 minutes.
- Refrigerate overnight to improve flavor.
NOTES:
- I made this for Wigilia in 2018 and liked it's mild flavor
- MAKE IT AHEAD OF TIME. S/B SERVED COLD.
- I didn't have red wine vinegar but used some Trader Joe's pomegranate vinegar instead
- The recipe says to shred the cabbage and onion, but clearly that's not what is pictured. I chopped the cabbage into roughly 1/2" sized pieces.
- I did try to shred the onion, but what a mess! Just chop it into reasonably small pieces.
SOURCE:
https://www.thespruceeats.com/polish-braised-red-cabbage-recipe-1137527
(Says it can be frozen for 6 months.)
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