Braised Red Cabbage Choux Rouges Braiss

Posted for the zwt-france. This is a favorite side dish of the ardennes region in northern france. From lavarenne's basic french cookery" cookbook."

Preheat oven to 350f degrees.

Shred cabbage.

Heat butter in a 2-quart oven-proof casserole with lid.

Stir in onion.

Saute until soft but not browned.

Add sugar.

Cook , stirring constantly , until sugar caramelizes.

Add shredded cabbage and vinegar.

Stir thoroughly.

Add red wine , salt , and pepper.

Cover and bake 45 to 55 minutes until cabbage is very tender , stirring once or twice.

Remove lid toward end of cooking time if cabbage is very moist.

Taste for seasoning , adding a little more sugar or vinegar if necessary.

Serve hot.

red cabbage, butter, onion, granulated sugar, vinegar, red wine, salt, black pepper