My oh my - red wine, you say?
I do happen to love raw cabbage…it reminded me of my fantastic organic, local head of red I received as part of my Golden Gate Organics review just last summer,. But let’s be honest, when you are TRYING to add more vegetables in to your daily routine and need them to act a little more exciting, eating some soaked in butter and red wine hits the spot…especially during those chilly winter months.
In this recipe, I love how the red cabbage cooks down in the butter and oil. Then, to top it off, the cabbage is combined with red wine. It adds a rich, complex, heavy layer that packs a punch for the palette.
Simple, healthy (in my humble opinion), and satisfying!
1 head of red cabbage, cored and thinly sliced (about 1/4”) - any color cabbage should work just fine
2 tbsp butter
1 tbs avocado oil
1/4 cup red wine*
salt and pepper to taste
*I used an old vin zinfandel because I had a left over amount in the bottle from days before, but I would think any red wine would be interesting. This ingredient can also be omitted and sub in water or broth instead.
Heat butter and oil in a large skillet over medium heat.
Add chopped cabbage and stir for a few minutes to make sure that each and every piece of cabbage is fully coated with the fat. (Please remember that your love and attention shine through the food you prepare, so treat the process with admiration.)
Set a timer for 20 minutes, reduce heat to low, cover.
Open lid, pour in the red wine, and stir for several minutes, until the cabbage is wilted.
Season with salt and pepper. I also threw in a few roasted garlic cloves in the pot.
Serve and enjoy!