braised-red-cabbage-231603.json

{
    "directions": [
        "Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and saut\u00e9 until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.)"
    ],
    "ingredients": [
        "1/4 cup (1/2 stick) butter",
        "1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)",
        "1/2 teaspoon (or more) salt",
        "3 tablespoons dry red wine or hard cider",
        "1 tablespoon red wine vinegar or apple cider vinegar"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Vegetable",
        "Side",
        "Braise",
        "Vegetarian",
        "Fall",
        "Winter",
        "Cabbage",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Braised Red Cabbage",
    "url": "http://www.epicurious.com/recipes/food/views/braised-red-cabbage-231603"
}