Braised Red Cabbage

Fall is here and that means lots of cabbage eating in my family. My husband and I love cabbage. My children can take it or leave it. They choose cabbage dishes they really like and that's fine with me. The rule in my house is you must try before you make up your mind.

The other night I had a busy day and somehow the dinner time rolled around. There was a tray of fresh pork chops and head of red cabbage smiling at my from my fridge.

I decided to make quick Pork Chops with Red Wine Reduction and Braised Red Cabbage.

The time was running out so my side dish was Stove Top Stuffing - a favorite dinner guest at our house.

Pork Chops with Red Wine Reduction & Braised Red Cabbage

Ingredients:

1 Tbsp Olive Oil1 Tbsp Butter1 Onion1 Red Cabbage (sliced)Salt Pepper1 Tsp Caraway Seed2 Apples (cut in quarters) 1/3 cup Red Wine 1/3 cup Red Wine Vinegar 1/2 cup Brown Sugar

In a large pan heat the oil and butter. Add the finely chopped onion and cook until glossy. Add the cabbage, caraway seed, salt and pepper and stir till well combined. Stir in the apples. Cover and cook on medium for 15-20 minutes. Don?t forget to stir it once or twice. After the cabbage is soft, but not mushy remove the lid.

Deglaze with red wine while turning the heat up a bit. The wine needs to be reduced by about half then add the red wine vinegar. Let it reduce a bit and stir in the brown sugar. Cook for another 5 minutes or so.

Taste and add more spice as needed.

I love this recipe and I make it any chance I get. I serve it with pork, turkey, chicken.

My husband thinks that I'm weird, but I eat the leftovers cold right out of the fridge. It's my little treat...