Red Wine and Balsamic Braised Red Cabbage

Sweet and Tangy!

2 Tbsp. olive oil

1/4 c. thinly sliced onion (or more if you like onion)

Salt and pepper

1 Tbsp. honey

1 tart apple, cored and thinly sliced

1/4 c. balsamic vinegar

1 c. dry red wine

Water

1 head red cabbage, cored and shredded

Zest from 1 orange

Saute onion in the olive oil 3-5 min, until soft. Add honey and cook 1 more min. Add apple slices and vinegar and raise heat to med-high. Use a wooden spoon to scrape any browned bits from bottom of pan. Bring to a boil and add wine and 1 c. water. Season with salt and pepper. Reduce heat to low and simmer until the liquid begins to reduce, about 10 min.

Add cabbage and toss well with tongs to coat. Cover and cook until the cabbage begins to wilt, about 15 min. Uncover and cook another 15 minutes, or until most of the liquid has evaporated and the cabbage is tender.

Add salt and pepper if needed to taste. Toss in the orange zest and serve.

Variations:

1) Add 1/4 lb. diced pancetta and saute until browned, remove from pan, set aside; use same pan to then saute the onions.

2) Substitute 1 Tbsp. maple syrup for honey, cut the balsamic vinegar to 1 Tbsp., substitute apple cider for red wine, and add 2 whole cloves in the last 15-20 minute cooking time (remove cloves before serving). Omit zest.

Recipe created or adapted by Liz Talley, Urban Graze

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