For a richer flavor, consider adding a tablespoon of balsamic vinegar along with the other vinegars. A pinch of red pepper flakes can add a subtle hint of heat. This dish can be prepared a day ahead and reheated gently before serving. The flavors will intensify overnight. If you don't have red wine on hand, you can substitute with chicken or vegetable broth. Serve alongside roasted meats, sausages, or vegetarian main courses.
Tangy Warm Red Cabbage
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS42
Embrace the vibrant hues and comforting warmth of this Tangy Warm Red Cabbage. Sweet apples, fragrant spices, and a splash of red wine create a symphony of flavors that will elevate any meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol8 mg
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Fiber3 g
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Protein2 g
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Saturated Fat2 g
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Sodium51 mg
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Sugar9 g
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Fat3 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped red onion and diced apple. Cook, stirring occasionally, until the onion is translucent and the apple is slightly softened, about 5-7 minutes.
02
Step
2 mins
Pour in the red wine, apple cider vinegar, and red wine vinegar. Stir in the brown sugar, cinnamon, and nutmeg. Bring the mixture to a gentle simmer.
03
Step
1 mins
Add the shredded red cabbage to the skillet. Toss to coat the cabbage evenly with the flavorful liquid. Season with salt and pepper to taste.
04
Step
30 mins
Reduce the heat to low, cover the skillet, and simmer gently until the cabbage is tender and the flavors have melded, about 25-30 minutes. Stir occasionally to prevent sticking.
05
Step
1 mins
Taste and adjust seasonings as needed. Add a touch more brown sugar for sweetness or vinegar for tanginess, according to your preference. Serve warm as a side dish.
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RECIPE REVIEWS
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Gabriella Parker
May 24, 2025I added some chopped walnuts for extra crunch, and it was delicious.
Austen Rath
May 12, 2025Simple ingredients, amazing flavor!
Sadie Schroeder
May 9, 2025A great way to use up red cabbage from my garden. Will definitely make again!
Willie Bode
Feb 13, 2025The cinnamon and nutmeg really make this dish special.
Stuart Kunde
Jan 28, 2025So easy to make, and the leftovers are even better the next day!
Breanna Deckowpaucek
Dec 21, 2024I made this for Thanksgiving, and it was a huge hit. Everyone loved the warm spices.
Mallie Lindgren
Dec 6, 2024I substituted the red wine with grape juice and it still tasted amazing!
Matteo Collins
Nov 26, 2024This recipe is fantastic! The balance of sweet and tangy is perfect.