Name: Red Wine–Braised Cabbage and Onions
Cook time: 1 hr
Total time: 2 3/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 3/4 stick (6 tablespoons) unsalted butter; 1 1/2 pound 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 (16 cups); 2 cups dry red wine (from a 750-ml bottle); 2 cups water; 1/4 cup red-wine vinegar; 1/4 cup 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

Image may contain Plant Food Vegetable and Cabbage

Photo by Romulo Yanes

This dish is the vegetable incarnation of mulled wine—the cabbage and onions soak up all the flavor of the red wine and spices, becoming incredibly aromatic.

Recipe notes

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