Braised Red Cabbage
This braised red cabbage is rich and spiced, perfect for this time of year. Especially with Christmas just around the corner!
Servings: 8 People
- 1 Red cabbage Finely Sliced
- 125 ml Red wine Vinegar
- 125 g Brown sugar
- 750 ml Red wine
- 1 Star nise
- 1 Cinemon stick
- 4 Green cardamom Optional
- Freshly grated Nutmeg Optional
- Sea Salt
In a large pot over a medium heat add the sugar and vinegar, bring to a simmer and reduce the mixture until it becomes a thin syrup.
Add the red cabbage and sauté for 10-15 minutes, until the cabbage has halved in size.
Pour in the red wine and add the spices. Mix thoroughly. Turn down the heat to medium-low and cook until the cabbage is tender and the red wine has a syrup consistency (approximately 1 hour).
Take out the cinnamon stick and star anise. Season with sea salt and serve fresh from the pot.
- You can add your spices to a bouquet garni so that it easier to take out after cooking.