braised red cabbage


4 tablespoons unsalted butter
1 medium-size red onion, chopped coarsely (1 cup)
1 small head red cabbage, sliced (about 1 pound) (6 cups sliced)
¼ cup California Burgundy

¼ cup wine vinegar
2 tablespoons apple cider or apple juice
1 teaspoon salt
¼ teaspoon nutmeg
Dash white pepper
1 tablespoon honey
⅓ cup chopped fresh parsley



And we have lift off!!!

  1. In large, heavy saucepan, melt butter.
  2. Add chopped onion and cook until translucent, about 5 minutes.
  3. Add cabbage to cooked onion with the wine, vinegar, apple cider, salt, nutmeg, pepper, and honey.
  4. Stir to coat cabbage, cover, and cook over medium heat 20 – 30 minutes. Stir occasionally.
  5. Toss with parsley just before serving.