Braised red cabbage

My friend Kimberly brought this recipe to my 30th birthday fancypants potluck, and I’ve been wanting to make it ever since. For a cabbage dish it has really complex flavors, and when you add some crunchy walnuts and creamy goat cheese, it becomes even better.

Braised red cabbage with walnuts and goat cheese

4 tablespoons olive oil
2 tablespoons raw sugar
1 onion, chopped
1 head red cabbage, shredded
2 tart apples, peeled and sliced thin
1 tablespoon balsamic vinegar
1/8 teaspoon cayenne pepper
1/2 cup dry red wine
1/2 cup water
salt to taste
Goat cheese and chopped walnuts (optional)

Use a saute pan with high sides or a big pot, as the cabbage starts out pretty big but cooks down.

Heat the oil and sugar over medium for two minutes, then add the onion and cook until the sugar starts to brown. Stir in the cabbage, apples, vinegar, cayenne, salt, and red wine.

Cover the pan and simmer for 10 minutes.

Reduce heat to low, add water and cook (covered) for 40-50 more minutes, stirring occasionally. Sprinkle with cheese and walnuts before serving. The original recipe called for blue cheese, so feel free to substitute that if you like it better.

We ate ours with fried eggs, which just seemed like the right accompaniment. Mike said his German ancestors would be proud.