Braised Red Cabbage

Inspired by the braised red cabbage I enjoyed at Loon Mountain’s Oktoberfest over Columbus Day Weekend, I decided to make a batch of this sweet and savory comfort food at home.  Last Fall I made a batch of braised red cabbage in my crock pot, and while the recipe was delicious, I was looking for a stove-top recipe that called for ingredients I already had at home.  My search led me to The Wednesday Chef, where I found an entertaining, well written story about preparing braised red cabbage at home, and Marco Canora’s braised red cabbage recipe.

Anyone who knows me, knows well that I have a difficult time following directions when it comes to recipes but I followed this one as closely as my kitchen supplies would allow.  The only modifications I made were to omit mustard seeds since I didn’t have any on hand, include an additional apple (one Granny and one Cortland, diced).  I also substituted one large sweet onion for the red onion, and cut back on the red wine by 1/4 c. since I used a slightly smaller cabbage.

Served with a heaping pile of mashed potatoes, this made for a warm and comforting Fall veggie dinner.  It would have also been excellent with grilled or roasted pork loin.

About Kellie

For the love of food and cooking, and the adventures both inspire...
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