Red wine or red wine vinegar?

[braveandchristmassy]

Are there any foodies out there who can tell me if red cabbage will taste better cooked in red wine or red wine vinegar? I've checked out the recipes and done it before in the usual way - red onion, apple, brown sugar etc and red wine vinegar but wondered how it would be different with red wine instead? A whole red cabbage lasts ages and I freeze loads so don't want it to go wrong.

Definitley red wine vinegar. I once cooked it with red wine as I didn't have vinegar and thought red wine would be OK. It was disappointingly bland and no-one really liked it. This was a shame as it is normally devoured as soon as it hits the plate.
As well as the usual ingredients that you have listed, I always chuck in a handful of raisins or sultanas - extra yum.

It it bland is it? Oh well I'll stick with the vinegar then. What about a bit of both, would that work d'you think?

Only if you need more liquid whilst it is cooking. I wouldn't do half and half. It does need the vinegar kick, methinks. If you want to go the red wine route, you could do that if you add some acid - lemon juice, maybe?

Thanks very much DillieTantie I'll stick to the vinegar and just drink the red wine alongside

Good thought!