Riesling Braised Red Cabbage and Corn | The Recipe ReDux

Braised cabbage with a German twist and the fresh taste of rosemary and sweet corn. 

{Disclosure: As co-owners of The Recipe ReDux, we were compensated to manage this Libby’s contest. We are not eligible to win prizes associated with the contest. Thoughts and opinions are my own.}

We did it!

After 15 years of dreaming, scheming, saving pennies AND frequent flyer miles, we finally booked a trip to Germany for our 15th anniversary. My husband and I both have German roots so it’s been on the bucket list for a long time. We go in May so if anyone has any travel trip tips, please send them my way.

So it seems all I want to cook these days is German flavors. But it also has to be quick and family-friendly. So with red cabbage and Riesling in my fridge and these nifty new Libby’s Vegetable Pouches in the pantry, this dish went together in no time. 10 minutes to be exact.

Always interested in hot new food trends – like environmentally sound packaging – I was excited when Libby’s wanted to introduce Recipe ReDux members to their brand new product in food packaging and preparation: “Canned” food in a easy to store pouch that cooks in 1 minute in the microwave. The pouches are so easy to open even for my kids who cannot yet managed the manipulation of the can opener. When they helped with dinner, I just tossed them a pouch to open. They were happy to help…and eat this colorful ‘German’ dish as they’ll eat just about any veggie with corn.

Riesling Braised Red Cabbage and Corn

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• Author: Serena Ball
• Yield: 4-6 servings 1x

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Description

Braised cabbage with a German twist and the fresh taste of rosemary and sweet corn.

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Ingredients

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• 1 tablespoon salted butter
• 1/2 onion, finely chopped
• 3 cups shredded red cabbage, about 1/4 of a medium cabbage
• 1/3 cup Riesling wine or chicken broth
• 1 1/2 teaspoon spicy brown or German-style mustard
• 1 Libby’s Vegetable Pouch of Whole Kernel Sweet Corn, drained
• 1/2–1 teaspoon chopped fresh rosemary
• Pinch of sea salt

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Instructions

1. Melt butter in a 12-inch non-stick skillet over medium heat; add onion and cabbage and cook for 7 minutes.
2. Stir in wine; cook 2 minutes.
3. Stir in mustard, corn, rosemary, salt; cook 1 minute.

I wonder if I’ll find canned veggies in a sort of vegetable packet in German supermarkets?? I’ll be sure to report back.

So, while I’m not packing my suitcase just yet, I’ll be cooking German food for several more months; do you have any favorite German dishes? Would you find these Vegetable Pouches handy?

If you liked this fall veggie recipe, you may also like:

Bacon Braised Brussels Sprouts

Cheesy Broccoli & Greens Soup

Roasted Carrots & Parsnips with Cilantro Salsa

And for more Starter and Sides recipes, check out other Recipe ReDux posts below: