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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup (1/2 stick) butter |
1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups) |
1/2 teaspoon (or more) salt |
3 tablespoons dry red wine or hard cider |
1 tablespoon red wine vinegar or apple cider vinegar |
Directions:
1. Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)
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