An easy and delicious vegetable side dish. This wine braised red cabbage with apples becomes soft and fragrant, perfect as a side dish for fish or meat. Delicious next to boiled potatoes followed by a glass of cold beer.
- 1 kilo red cabbage
- 2 apples
- 240 ml vegetable broth
- 100 ml red wine
- salt and pepper to taste
- 30 g butter (I used salted butter made by Lurpak)
- 0.5 piece sat anise (optional)
- 0.5 lemon (only the juice)
5 minutes waiting time.
Instructions: Red cabbage braised with red wine
For this side dish I used star anise that gives this vegetable side a delicious but very particular aftertaste. For those who are not fond of this flavour I advise to replace it with some cloves or a bay leaf as these also blend perfectly with braised red cabbage.
Remove the outer leaves, cut into 4 wedges and remove the central core parts. Cut into thin strips and place in a large pot. Boil some water, cover the cabbage entirely letting it soak for 5 minutes. Drain well and put back into a pot.
Add butter, vegetable stock, red wine, a generous pinch of salt and pepper, half star anise and 2 peeled and grated apples. Cover the pan with a lid, turn on the flame and bring to a boil, then lower the heat and cook over medium – low heat for about 40 minutes or until the red cabbage becomes soft and tender. While cooking, stir occasionally, taste often and adjust with salt and pepper if necessary.
Once the side dish is ready, turn off the heat, add lemon juice, stir and serve.
lot of love. B.