Simple braised red cabbage

Red cabbage is a great side dish to accompany any roast meat. Braised on medium heat, this red cabbage has a little crunch and pleasantly sweet and sour taste. Recipe story

Course Side Dish

Cuisine Czech

Keyword braised

Prep Time 25

Cook Time 35

Total Time 1

Servings people

Calories 133kcal

Author Lea

Equipment

Wide shallow cooking pot with a lid

Ingredients

1 medium onion finely chopped
2 tablespoon caster sugar
½ red cabbage (about 450 g) finely chopped
1 teaspoon caraway seeds whole
100 ml red wine
200 ml water
2 tablespoon balsamic vinegar
salt
40 g plain flour

Metric - US Customary

Instructions

Fry onion in a wide shallow cooking pot until it starts browning.
Add the caster sugar to the same pot, stir a few times to help the sugar dissolve.
Stir in cabbage, wine, water, ½ of the vinegar, caraway seeds and salt. Cook for 30 minutes with the lid on.
Pre-mix flour with a small amount of fairly warm (not boiling) water into smooth, pourable consistency.
Turn the heat down and pour the flour in. Stir continuously to incorporate the flour into the braised cabbage to prevent lumps.
Cook for an additional 3 - 5 minutes. Stir occasionally.
Adjust the taste by adding a splash of the remaining vinegar at a time. Taste in between to make sure you adjust the flavours according to your taste buds. Season with more salt if needed.

Nutrition