As part of my gourmet football dinner (see the Osso Bucco post), I decided that a long cooking vegetable was needed. Braised red cabbage to the rescue.
When I served it my mother, the woman who told me to eat vegetables for so many years, said she only wanted a little bit as she was not a fan of cooked cabbage. After her first bite, though, she said it was the best cooked cabbage she ever had. I agree. This stuff is great!
There is a lot of cabbage in this recipe. You can easily cut it in half for four.
Frying up the onions.
Sweating the cabbage.
Ready to serve.
Leave out the bacon for Kosher and vegetarian versions.
Braised Red Cabbage
Prep Time: 15 min | Cook Time: 1 hr 30 min | Makes: 6 servings | Difficulty: Easy
- 4 slices bacon, thinly sliced
- 2 medium yellow onions, thinly sliced
- 1 cinnamon stick
- 2 bay leaves
- 4 teaspoons kosher salt
- 1 large or 2 small heads red cabbage (about 3 pounds), cored and thinly sliced
- 1 Granny Smith apple, cored and cut into bite size pieces
- 2 to 3 cups low-sodium chicken broth
- 1/2 cup red wine vinegar
- 2 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
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