Savory Braised Red Cabbage with Red Wine and Caraway
This exquisite Braised Red Cabbage recipe, inspired by the culinary genius Tom Colicchio, transforms humble winter vegetables into a stunning side dish. The vibrant red cabbage, with its slightly sweet and tangy flavor profile, is braised slowly in a mixture of dry red wine, red wine vinegar, and sugar, enhanced by aromatic caraway seeds. This dish not only adds a pop of color to your plate but also fills your home with the warm, inviting scents of a cozy kitchen. Perfect as a side for roasts, grilled meats, or hearty vegan mains, this dish can also be easily halved for smaller gatherings. Enjoy it warm or at room temperature, making it an ideal make-ahead dish for holiday feasts or casual dinners alike.
N/A
Servings
100
Calories
8
Ingredients
Ingredients
Red Cabbage
2 (large heads, trimmed, quartered and cored)
Peanut Oil
1 (tablespoon)
Kosher Salt
to taste
Black Pepper
to taste (freshly ground)
Caraway Seeds
1 (teaspoon)
Dry Red Wine
1 (cup)
Red Wine Vinegar
1/3 (cup)
Sugar
3 (tablespoons)
Instructions
1
Begin by separating the leaves of the red cabbage. Trim away the tough ribs and slice the cabbage leaves into thin strips, then set aside.
2
In a medium saucepan, heat the peanut oil over medium heat until it shimmers. Add a handful of the cabbage to the pan along with a sprinkle of kosher salt and freshly ground black pepper. Stir the cabbage as it wilts down, then gradually add more until all the cabbage is incorporated, seasoning as necessary.
3
Once all the cabbage is wilted, add the caraway seeds and cook for an additional minute, allowing their flavor to infuse the cabbage.
4
Pour in the dry red wine and red wine vinegar, bringing the mixture to a gentle simmer. Sprinkle the sugar evenly over the cabbage and stir well to combine.
5
Reduce the heat to medium-low, partially cover the saucepan with a lid, and let the cabbage simmer gently. Stir occasionally until much of the liquid has evaporated and the cabbage becomes tender and shiny, about 45 minutes.
6
Once cooked, remove the saucepan from the heat and allow it to sit for 5 minutes before serving. This dish can be enjoyed warm or at room temperature, making it a versatile addition to any meal.
Nutrition Information
3.3g
Fat
15g
Carbs
0.7g
Protein
2.5g
Fiber
3.8g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cabbage recipe?
The recipe is called Savory Braised Red Cabbage with Red Wine and Caraway.
Who inspired this Braised Red Cabbage recipe?
This recipe was inspired by the culinary genius Tom Colicchio.
What are the primary flavor notes of this dish?
The dish offers a vibrant flavor profile that is slightly sweet and tangy.
What aromatic spice gives this dish its distinct scent?
Aromatic caraway seeds are used to enhance the flavor and scent of the cabbage.
Is this recipe suitable for vegetarians?
Yes, it is categorized as a vegetarian and vegetable recipe.
How many calories are in one serving?
Each serving contains 100 calories.
What is the fat content per serving?
The fat content is 3.3g per serving.
How many carbohydrates are in this red cabbage dish?
There are 15g of carbohydrates per serving.
Is this a high-protein side dish?
No, it is a low-protein dish containing 0.7g of protein per serving.
How much fiber does this recipe provide?
Each serving provides 2.5g of fiber.
What is the sugar content per serving?
The recipe contains 3.8g of sugar per serving.
How many heads of cabbage do I need?
You will need 2 large heads of red cabbage, trimmed, quartered, and cored.
What type of oil is used for sauteing the cabbage?
The recipe calls for one tablespoon of peanut oil.
What liquids are used for the braising process?
The cabbage is braised in one cup of dry red wine and 1/3 cup of red wine vinegar.
How much sugar is added to the recipe?
The recipe requires 3 tablespoons of sugar.
How should the cabbage leaves be prepared before cooking?
The tough ribs should be trimmed away and the leaves sliced into thin strips.
Why is the cabbage added to the pan in handfuls?
It is added in handfuls to allow each portion to wilt down before adding more.
When should I add the caraway seeds?
Add the caraway seeds once all the cabbage has wilted and cook for an additional minute.
How long does the cabbage need to simmer?
The cabbage should simmer for about 45 minutes.
Should the saucepan be covered while simmering?
The saucepan should be partially covered with a lid during the simmering process.
How do I know when the braised cabbage is finished cooking?
It is done when much of the liquid has evaporated and the cabbage is tender and shiny.
Does the dish need to rest after cooking?
Yes, it should sit for 5 minutes after being removed from the heat before serving.
At what temperature should this dish be served?
It can be served warm or at room temperature.
What are some suggested pairings for this side dish?
It pairs well with roasts, grilled meats, or hearty vegan mains.
Can this recipe be made in smaller portions?
Yes, the recipe can be easily halved for smaller gatherings.
Is this a good recipe for the holidays?
Yes, it is described as an ideal make-ahead dish for holiday feasts.
What kind of salt and pepper should I use?
The recipe recommends Kosher salt and freshly ground black pepper to taste.
What type of vinegar is specifically requested?
Red wine vinegar is used to provide the tangy flavor profile.
What is the ingredient count for this recipe?
The recipe uses a total of 8 ingredients.
Is this considered a seasonal dish?
Yes, it is specifically tagged as a winter side dish.