Originally published on June 6, 2014
When we think of cabbage as a side dish, too often we limit ourselves to just coleslaw. But there’s a lot you can do with this cruciferous vegetable, and braised red cabbage is one of the prettiest side dishes of all. I’ve kept it pretty basic this time, but you can add nearly anything you’d like to it, and even turn it into the classic cabbage and bacon side, just by crisping up some bacon first and using the fat from it instead of butter and oil.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 small red onion, halved and thinly sliced
1 small head red cabbage (about 2 pounds), thinly sliced
3 tablespoons cider vinegar
4 tablespoons sugar
1/2 cup water
Directions:
1.) Melt butter and olive oil in a large skillet over medium-high heat. Add red onion and cabbage and stir to coat in the fat. Season with salt and pepper and saute for about three minutes.
2.) Add the vinegar, sugar, and water. Bring to a boil then lower heat, cover, and simmer for 25 to 30 minutes. Taste and adjust seasoning with salt, pepper, and sugar if needed.
3.) Serve and enjoy!