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!
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(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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