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Braised Red Cabbage with Red Wine Vinegar and Sultanas
- 1 head red cabbage
- 1/2 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1 cup sultanas (raisins)
- 1 sprig rosemary
- 2 sprigs thyme
- 1 bay leaf
- Kosher salt and fresh cracked black pepper
Remove the outer layers of the cabbage, quarter it and remove the stems. Thinly slice the cabbage into ribbons. In a large pot with a lid, combine the vinegars and raisins. Bring to a simmer. Tie the rosemary, thyme and bay leaf into a sachet and place it in the liquid. Add the cabbage. Cover the pot with the lid and simmer, stirring every 10 minutes or so until the cabbage is very tender. Remove the lid and cook until the liquid thickens. Season with salt and pepper and serve hot.
Posted in: Appetizers, Fall, Gluten-Free, Gluten-Free Appetizers, Gluten-Free Fall, Gluten-Free Salads, Gluten-Free Sides, Gluten-Free Winter, salads, Sides, Vegan, Vegan Appetizers, Vegan Fall, Vegan Salads, Vegan Sides, Vegan Winter, Vegetarian, Vegetarian Appetizers, Vegetarian Fall, Vegetarian Salads, Vegetarian Sides, Vegetarian Winter, Winter
