Braising Pan - A versatile pan suitable for sautéing and braising; perfect for cooking red wine braised dishes evenly, ensuring optimal flavor extraction.
Heavy Duty Roasting Pan - A heavy, deep pan ideal for roasting meats and vegetables at high temperatures while retaining moisture. Suitable for cooking cabbage and onions with wine.
3/4 stick (6 tablespoons) unsalted butter
1 1/2 pound red onions, halved lengthwise, then cut lengthwise into 1/4-inch-thick slices
1 (3-pound) head of red cabbage, cut lengthwise into 8 wedges and wedges cut crosswise into 1/4-inch-thick slices (16 cups)
2 cups dry red wine (from a 750-ml bottle)
2 cups water
1/4 cup red-wine vinegar
1/4 cup balsamic vinegar
1 firm sweet apple, such as Honey Crisp, Gala, or Fuji, peeled and coarsely grated
1 1/2 tablespoons sugar
1 1/4 teaspoons salt
10 whole black peppercorns
2 whole cloves
1 Turkish or 1/2 California bay leaf
a 6-inch square of cheesecloth; kitchen string
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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