Viennese Braised Red Cabbage RecipeOrigin: Austria Period: Traditional |
Ingredients:
2 tbsp sugar 
Viennese Braised Red Cabbage Preparation:Method:The day before combine the red cabbage with the sugar, salt, caraway seeds, orange juice, lemon juice, cider vinegar and apple in a bowl. Place in the refrigerator and allow to marinate over night. The following day add the oil and butter to a frying pan. Heat then add the onions and allow to cook until soft and translucent (about 4 minutes). Now add the sugar and stir-in. Continue cooking until the sugar is nicely caramelized. Add the cider vinegar and red wine and use to deglaze the pan. Add the cabbage mixture, bring to a boil then reduce to a low simmer then cover and cok for about 35 minutes. Season with salt and black pepper then serve. |
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