Braised Red Cabbage with Red Wine Vinegar and Sultanas

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.

  • 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.