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Marble Surface

Braised Red Cabbage

Braised Red Cabbage

Serves 6

Red Cabbage Head, sliced 1 each

Shallots, sliced 2 each

Garlic Clove, minced 3 each

Port Wine 1 cup

Balsamic Vinegar ¼ cup

Brown Sugar ½ cup

Grapeseed Oil ¼ cup

Pro Seasoning 3 Tablespoons

Water ¼ cup

Goat Cheese 8 oz

Method of prep:

Preheat a large, deep skillet over medium heat. Add the oil and shallots to the pan. Sweat the shallots until they are translucent. Stir in the garlic and cook for 30 seconds. Add the cabbage, Pro Seasoning, water, and port wine. Cook covered over low to medium heat, stirring occasionally for 30 minutes or until the cabbage is very tender. Remove the lid, add brown sugar and balsamic vinegar. Mix thoroughly. Bring the heat up to medium high and reduce the remaining liquid to a syrup, stirring constantly to assist in liquid evaporation. Once the liquid has reduced to a syrup, the cabbage is ready to serve. Top with goat cheese and serve with pork chops, on top of bratwurst, or even chill and serve with a field greens salad.

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