Braised Red Cabbage With Cranberries

Name: Braised Red Cabbage With Cranberries
Total time: 3 h
Yield: 6 servings
Ingredients: 3 tablespoons butter or olive oil; 1 1/2 cups sliced red onions; 2 cloves garlic, minced; 2 pounds red cabbage, cored and shredded; 2 cups chicken or beef stock; 1 cup dry red wine; 1 cup cranberries; 1 bay leaf; Salt and freshly ground black pepper to taste

By Florence Fabricant

Total Time: 3 hours
Rating: 4(26)
Comments: Read comments

Featured in: FOOD; After Thanksgiving, Cranberries Linger

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Ingredients

Yield:6 servings

3tablespoons butter or olive oil
1½cups sliced red onions
2cloves garlic, minced
2pounds red cabbage, cored and shredded
2cups chicken or beef stock
1cup dry red wine
1cup cranberries
1bay leaf
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 375 degrees.
Step 2
Heat butter or oil in a heavy casserole. Add the onions and saute over medium heat until they are tender but not brown. Stir in the garlic, then add the cabbage.
Step 3
Add the stock, wine and cranberries. Stir and bring to a simmer. Add the bay leaf, season to taste with salt and pepper, cover and place in the oven.
Step 4
Bake for about two-and-a-half hours, until the cabbage is tender and has absorbed most of the liquid in the pan. Remove the bay leaf, check seasonings and serve.

Ratings

4 out of 5

26 user ratings

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Comments

jonathan7 years ago

depending on the cabbage and cranberries this dish can be very sour. Try using maple syrup to sweeten it up, the final dish will have a richness without excessive sweetness that can't be beat.

Jennie3 years ago

Mine was very sour! But maple syrup sweetened the juices. Not the actual cabbage, unfortunately. Still, perfectly pleasant and easy enough--just not one of the greats.

PM3 years ago

I substituted chopped apples for cranberries and I added boneless pork ribs for the last 45 minutes. It was wonderful.

elaine d4 years ago

Using dried cranberries, which generally have sugar added, also keeps the dish from bring too sour.

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