Braised Red Cabbage with Carignane
Recipe from Bargetto Winery, first shared on Web Winery in 2002. Open
Bargetto Winery today: bargetto.com · Original page: Wayback Machine copy
Red cabbage and green apple braised with Carignane, red wine vinegar, red currant jelly and warm spices. The chef serves it with grilled sausage.
- CourseSide dish
- YieldServes 5
- Original recipe byShawn Stanchfield
Ingredients
Method
- Cook the onion and apple gently in the oil until soft, without browning.
- Pour in the water, Carignane and vinegar, and stir in the sugar.
- Add the cabbage, jelly, cinnamon stick, clove and bay leaf. Cover and braise until the apple is tender, 8 to 10 minutes. Don't let the liquid boil away completely.
- Mix the cornstarch with a little cold water or wine and stir it into the pan while the liquid is boiling, to thicken it. Season with salt and pepper.
- Serve with grilled sausage.
Pair with
Carignane, the wine in the pan.
Notes
- The original doesn't say how to cut the cabbage.
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