braised red cabbage
(1 RATING)
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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prep time
cook time
method
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yield
2 serving(s)
Ingredients
- 1/2 ounce bacon, julienned
- 2 ounces onion, julienned
- 8 ounces red cabbage, cored and sliced into 1/4 inch strips
- 1/2 - piece granny smith apple, peeled, cored & julienned
- 6 fluid oz red wine vinegar
- 1 fluid oz red wine
- 3 ounces granulated sugar
- 1/2 - bay leaf
- 1/8 teaspoon chicken base, optional
- - water
- - salt, to taste
How To Make braised red cabbage
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Step 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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Step 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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Vegetables
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