braised red cabbage
(1 rating)
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Cabbage is BIG in my family and we've always done more of a "stewed" cabbage (cooked in water with chicken bouillon, butter, onion, salt & pepper, with potatoes & spicy sausage like andouille or hot links). So when we made this dish in culinary school, it was the first time I'd tried cabbage cooked another way...LOVE IT!
(1 rating)
yield
2 serving(s)
Ingredients For braised red cabbage
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1/2 ozbacon, julienned
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2 ozonion, julienned
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8 ozred cabbage, cored and sliced into 1/4 inch strips
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1/2piece granny smith apple, peeled, cored & julienned
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6 floz red wine vinegar
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1 floz red wine
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3 ozgranulated sugar
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1/2bay leaf
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1/8 tspchicken base, optional
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water
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salt, to taste
How To Make braised red cabbage
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1In a large sautoir (saucepan with high sides), render the bacon until crisp. Add the onions and sweat until wilted. Add the cabbage and apples, cooking until wilted.
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2Add the remaining ingredients and combine evenly. Add water and the chicken base, if using, to level of cabbage and bring to a simmer and cover. Cook until tender and the liquid is almost totally evaporated. (If the cabbage is not cooked at this point, add enough water to continue braising the cabbage.)
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