How to make it

  • Slice, dice or shred the red cabbage (the smaller the pieces, the shorter the cooking time)
  • Over medium-high heat, pre-heat a large skillet, add oil to cover the bottom of the skillet lightly, and add cabbage
  • Stir cabbage to coat the pieces lightly with the oil
  • If over a flame, remove the skillet from the burner and add approx 1/2 of the bottle of wine, stir
  • Cover, reduce the heat to a medium simmer
  • 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.

Reviews & Comments 6

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  • leonora5 9 years ago
    I love red cabbage too, but not with apple. Great idea! Thanks!
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  • foodlover56 9 years ago
    Very different for me I'll try it but will add garlic and onion for more flavor. Will let you know soon
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  • martinichef 10 years ago
    I love cabbage and I love red wine. How can it fail? LOL! Can't wait to try it out.
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  • mattjb 10 years ago
    This sounds great, and I've been looking for an excuse to cook with red cabbage. I wonder how it'll taste with rice wine vinegar, too.
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  • plot_thickens 10 years ago
    This is so cool! I've never made a cooked cabbage dish like this, I'll have to try it this weekend!
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  • williams94086 10 years ago
    I love cooked cabbage with vinegar -- YUM. I tend to use balsamic vinegar for that little bit of sweetness. I normally use green cabbage so I'll have to give your recipe a shot!
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