Red Cabbage with Ribera del Duero Wine Recipe
Red Cabbage with Ribera del Duero Wine
Flavors of Spain
Total time: 1hr to 2hr

Prep. time: 10 minutes
Cooking time: 70 minutes

Difficulty: Easy
Chef's Note
Red cabbage needs no introduction. This festive-looking winter vegetable is found on the menu of many Christmas dinners, simply boiled and then sautéed with garlic. In our recipe, the combination of pinenuts, raisins and Ribera del Duero wine gives even more refinement and depth of flavour to this brilliantly colored vegetable, joining to create a happy combination on the Catalan table.
- 1 red Cabbage, about 1 kg (2 1/4 lb.)
- 250 ml (1 cup) young red Ribera del Duero wine
- 4 tbsp. extra virgin olive oil
- 75 g / 3 oz. raisins
- 75 g / 4 oz pine nuts
- Salt and pepper
  1. Let the raisins soak in the red wine.
  2. Cut the red cabbage into thin strips and wash it.
  3. Heat the oil in a deep skillet or Dutch oven and sauté the pine nuts for a few seconds.
  4. Add the red cabbage and sauté for 30 seconds.
  5. Pour the red wine and raisins over the cabbage.
  6. Season with salt and pepper.
  7. Cover the Dutch oven tightly and let cook over low heat for 1 hour.
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