by Rivka
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my 41 recipes »
Photo by Rivka
Rivka's Notes:
Expand2 tablespoons olive oil Ask a question about this ingredient
2 cups red onions, sliced thinly ( I needed 2 medium onions) Ask a question about this ingredient
3 cloves garlic, sliced Ask a question about this ingredient
1 large red cabbage, halved, cored, and sliced thinly Ask a question about this ingredient
1 apple, cored and roughly chopped Ask a question about this ingredient
3 cups canned tomatoes Ask a question about this ingredient
2/3 cups dried cranberries Ask a question about this ingredient
1/2 cup plus 2 tablespoons red wine vinegar Ask a question about this ingredient
1/2 cup brown sugar Ask a question about this ingredient
1/2 cup red wine (whatever's open) Ask a question about this ingredient
water Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
seeds from 1 pomegranate Ask a question about this ingredient
Preheat oven to 300 degrees.
Ask a question about this stepIn very large heavy pot or dutch oven, saute onion and garlic in olive oil over medium heat until translucent and fragrant, about 5 minutes. Sprinkle a pinch of salt over mixture and stir to incorporate.
Ask a question about this stepAdd cabbage, apple, tomatoes, cranberries, red wine vinegar, brown sugar, red wine, and 2 cups of water. Cover the pot, and leave unattended for about 10 minutes. When you return, the cabbage will have softened, and the other ingredients will have started to come together.
Ask a question about this stepTransfer pot with cabbage to a 300-degree oven. Cover, and cook until cabbage is wilted and soft, about 1 hour. Check occasionally; you may need to add water to prevent sticking. I used about 2 3/4 cups of water in all.
Ask a question about this stepRemove cabbage from the oven. Taste cabbage, and season with salt and pepper as necessary. Serve cabbage warm, in a pretty casserole (mine was burnt orange) dotted with pomegranate seeds.
Ask a question about this step
Kristen is the Senior Editor of food52.
I have a question about the recipe "Braised Sweet and Sour Cabbage" from Rivka