I’m not Irish. But I do love an excuse to drink Guiness and make corned beef and cabbage for dinner. Thankfully, March is here, and as we count down to St. Patrick’s day, one recipe at a time, I have a reason to make my favorite cabbage; red cabbage braised in vinegar. Don’t be fooled by how easy this dish is to make. It has a lot of flavor and serves as a delicious and elegant side dish for fish, poultry, and this month corned beef. It’s also really light and healthy!
Braised Red Cabbage
- 1 large head red cabbage, quartered and sliced crosswise in to 1/2 inch strips
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, peeled, crushed
- 1 cup water
- 1/2 cup sherry wine
- 2 tablespoons red wine vinegar
- 1/4 cup apple cider vinegar
- 2 tablespoons ground cumin
- 1 tablespoon kosher salt
- Freshly cracked black pepper, to taste
In a 2-quart heavy dutch oven, melt butter and heat oil over medium-high. Add onions and garlic and cook until fragrant, about five minutes. Add the cabbage and cook until it begins to wilt, stirring occasionally. Add the sherry, vinegars, water, and cumin. Stir and reduce heat to medium-low. Cover and let simmer until cabbage is very tender, about 20 minutes. Season to taste with salt and pepper.