Braised red cabbage is slowly cooked in white wine with a hint of ginger, making it the perfect accompaniment to winter dinners.
What type of drunk are you? And by that, I don’t mean what type of alcoholic are you, I mean, what are you like after one sip too many? I want to go straight to sleep after I have had one too many sips of red wine. In fact, one night I bid goodnight to Dave and Alex and went upstairs and left them to chat. Dave is completely different from me and gets quite chatty. We have a few friends who get loud and fun and then we have a friend who gets violent when she has had too much to drink. A few weeks ago we were at a whisky vs wine evening and I had far too much to drink. Each of the 4 courses were accompanied by a generous tot of whisky and a decent glass of wine. Sadly for me, the tiredness kicked in, I don’t remember what the last whisky tasted like and I was asleep in the car quite soon after we left. It has made me quite resolved to never drink over my limit again and so far I am proud of achieving this. I usually don’t drink a lot in any case, but drinking less when socialising is not that easy to do. I have to convince those people around us that I am quite happy making one glass of wine last me and entire meal.
Another thing that lasted quite long was this braised red cabbage. Part of my crate included one very large red cabbage and I decided to try something new and braise the cabbage. It loses its vibrant colour a bit but the taste is amazing and we enjoyed the cabbage with several meals.
Braised Red Cabbage
- 15 mls olive oil
- 10 g butter
- 1 onion cut in half and sliced
- 5 cm root ginger peeled and julienned
- 1 large red cabbage thinly sliced
- Salt and freshly ground black pepper to season
- 250 mls white wine
- Place the oil and the butter into a large frying pan and heat until the butter has melted
- Add the onion and ginger and sauté until soft
- Add the cabbage and season generously
- Add the wine, reduce the heat and leave to simmer for 45 minutes
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Dave and I are away in France and we will be back at work on the 1st of October. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
What I blogged:
- one year ago – Zespri Kiwi Fruit Hamper Give Away
- three years ago – ClemenGold Ostrich Fillets
- four years ago – Sirloin with a Vermouth Jus
26 thoughts on “Braised Red Cabbage Spiced With Ginger”
I love red cabbage and just made a dish with it recently that I will be posting soon – mine is very vibrant – Tandy – but it only a reasonably short cooking time. Love the addition of ginger here – must try it next time.
I suppose the shorter the cooking time, the more vibrant the end result will be 🙂
What a pretty cabbage! Could definitely dress any plate up. I love cocktail tasting and wine, but have a super low tolerance.. I just feel tired and sick if I drink too much. Ah, how I sometimes miss the younger days!
I wonder if youth made it much easier?
Delicious, the perfect fall recipe and with the ginger very warming.
It is very warming BAM 🙂
Beautiful cabbage Tandy! Who doesn’t love that royal purple color in food? And everything else for that matter. Hope you’re enjoying yourself in France, how lovely.
I love colourful food Laura 🙂
I like red cabbage but have never thought to add ginger….thanks for the inspiration. Hope you are having a great time in France. I’m looking forward to learning about your trip. 🙂
Thanks Karen, we had a super trip and you can read all about it on the blog I wrote 🙂
Sounds delicious, I have a red cabbage in the fridge and I will definitely try your recipe.
Hope you enjoyed it Fleur 🙂
Hi Tandy, this braised cabbage dish sounds wonderful. Wine always makes me sleepy.
Thanks Cheri 🙂
Hmh that’s a good question. I haven’t been drunk far too long. But I assume I’m a fun drunk, I want to party and night never to end 😉
That is a nice way to enjoy an evening with alcohol Marta 🙂
nice and comforting meals..
i guess my homemade chinese sausage gonna be lovely for this recipe too!
Hope you try the combination Dedy 🙂
I love red cabbage, a fave vege of mine! This recipe should definitely be tried 😀
Choc Chip Uru
Thanks Uru 🙂
I like the hue of red cabbage. And though you mentioned it lost some of its vibrant colour in this dish, it still looks attractive!
Thank you Julie 🙂
I’m like you, I get so sleepy. 🙂 This red cabbage sounds marvelous. I grew up with a Danish version made with red currant jelly and brown sugar. I’d like to try yours. 🙂
That sounds so good Krista, I shall have to try your version 🙂