I've been experimenting with a braised red cabbage recipe lately and have made it a couple of times, trying out different approaches each time. I'm reaching out to see what you all think and if you have any suggestions for changes or improvements.
So far, I've been sautéing some onions and apples in butter, then adding in the shredded cabbage along with vinegar and a bit of sugar. I've also thrown in some spices like cloves and cinnamon to give it that warm, rich flavour.
I've been toying with the idea of adding a splash of red wine or even some pomegranate juice for a little extra depth. Also, has anyone tried using balsamic vinegar instead of regular vinegar? I can't decide if it would enhance the dish or overpower it.
I'd love to hear how you guys make your braised red cabbage. What do you think would elevate the dish? Any spices or techniques you've found work wonders?
So far, I've been sautéing some onions and apples in butter, then adding in the shredded cabbage along with vinegar and a bit of sugar. I've also thrown in some spices like cloves and cinnamon to give it that warm, rich flavour.
I've been toying with the idea of adding a splash of red wine or even some pomegranate juice for a little extra depth. Also, has anyone tried using balsamic vinegar instead of regular vinegar? I can't decide if it would enhance the dish or overpower it.
I'd love to hear how you guys make your braised red cabbage. What do you think would elevate the dish? Any spices or techniques you've found work wonders?
