Red Wine–Braised Cabbage and Onions

Ingredients for Red Wine–Braised Cabbage and Onions

• 3/4 stick (6 tablespoons ) unsalted butter

• 675g red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

• 1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (3850ml )

• 475ml dry red wine (from a 750-ml bottle)

• 475ml de água

• 60ml red-wine vinegar

• 60ml balsamic vinegar

• 1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated

• 1 1/2 tablespoons sugar

• 1 1/4 colheres de chá de sal

• 10 whole black peppercorns

• 2 whole cloves

• 1 Turkish or 1/2 California bay leaf

• a 6-inch square of cheesecloth

• kitchen string

Heat butter in a 6- to 8-quart wide heavy pot over moderately high heat until foam subsides, then cook onion and cabbage, stirring frequently, until wilted and slightly browned, about 20 minutes.

Add wine, water, vinegars, apple, sugar, and salt and bring to a boil.

Wrap peppercorns, cloves, and bay leaf in cheesecloth and tie with string. Add to cabbage mixture, then cover cabbage directly with a round of parchment or wax paper and cover pot with lid. Reduce heat and simmer until cabbage is very tender, about 2 hours.

Discard cheesecloth bundle and season cabbage with salt and pepper.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.