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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I like cooked red cabbage but never really liked it cooked with apples. This is so incredibly simple and it's one of my comfort foods. (I really don't know how many it serves) Ingredients:
1 medium head of red cabbage |
1 bottle of dry, red wine (honestly, i like the cheap stuff in this dish) |
2 tbsp olive oil (or to coat) |
salt, to taste |
Directions:
1. Slice, dice or shred the red cabbage (the smaller the pieces, the shorter the cooking time)
2. Over medium-high heat, pre-heat a large skillet, add oil to cover the bottom of the skillet lightly, and add cabbage
3. Stir cabbage to coat the pieces lightly with the oil
4. If over a flame, remove the skillet from the burner and add approx 1/2 of the bottle of wine, stir
5. Cover, reduce the heat to a medium simmer
6. Stir occasionally, adding more wine as necessary to keep liquid in the skillet. After the first 15-30 minutes, sprinkle salt over the top, cover and continue cooking, 45 minutes or so if shredded, 1 hour to 90 minutes if sliced or diced, depending on the size. I've never had this dish become mushy like green cabbage if over-cooked, so it's easy to make ahead and reheat.
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