Braised Red Cabbage With Smoked Paprika And Sweet Onions
serves 2-4
Smoked paprika adds both sweet and spicy flavors as well as a deep red color. Try this next to a roast for a warming winter meal.
2 tablespoons unsalted butter
1 sweet onion, diced
2 tablespoons paprika
1 head red cabbage, cut into 2-inch ribbons
1/2 cup apple cider vinegar
1/2 cup pinot noir
salt and fresh ground black pepper
prep: 5 minutes
total: 30 minutes
saute pan
1. Melt the butter in a large saute; pan over medium-high heat. When the foam subsides, add the onions and a generous sprinkling of salt and pepper, and cook 2 minutes. Stir in the paprika and cook, stirring occasionally, until the paprika toasts and smells good, 3-5 minutes.
2. Add the cabbage, vinegar and wine and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the cabbage softens, 15-20 minutes. Add a generous amount of fresh ground black pepper, plus salt to taste.
2. Add the cabbage, vinegar and wine and bring to a boil. Reduce the heat, cover, and simmer, stirring occasionally, until the cabbage softens, 15-20 minutes. Add a generous amount of fresh ground black pepper, plus salt to taste.
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