Name: Braised Red Cabbage
Total time: 1 h 45 min
Ingredients: 3 tablespoons unsalted butter; 1 onion, halved and sliced thin; 1 head red cabbage (2 pounds), cored and sliced 1/2 inch thick; 1 cup red wine; 1/2 cup frozen orange juice concentrate; 1 1/2 tablespoons packed brown sugar; Salt and pepper; 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces; 3 tablespoons minced fresh parsley

Why This Recipe Works

This German American dish is all about balancing sweet and sour. In order to do so, we braise the cabbage in orange juice concentrate (to save time reducing orange juice), red wine, and brown sugar. Removing the lid partway through cooking allows the braising liquid to reduce to a thick, syrupy glaze. Finishing the dish with a tart Granny Smith apple, butter, and chopped parsley brings everything together.

Before You Begin

We developed this recipe with inexpensive Cabernet Sauvignon, but any dry red wine will work. Our favorite frozen orange juice concentrate is Minute Maid Original Frozen Concentrated Orange Juice.

Instructions

Melt 2 tablespoons butter in Dutch oven over medium heat. Add onion and cook until golden, 7 to 9 minutes. Stir in cabbage, wine, orange juice concentrate, sugar, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper and bring to boil. Cover, reduce heat to low, and simmer for 45 minutes.

Stir in apple. Increase heat to medium-low and continue to simmer, uncovered, until cabbage is tender and liquid is syrupy, 25 to 30 minutes longer.

Off heat, stir in parsley and remaining 1 tablespoon butter. Season with salt and pepper to taste. Serve.