Braised red cabbage

I had been thinking of making braised red cabbage the way I'd tasted it in Thuringia, but I got side tracked by a recipe over on the Thinking Stomach and ended up making a variant of that recipe instead.

I served a leg of lamb roast, roasted potatoes, and braised chard along with it. The cabbage didn't really fit - it deserved a braised roast of venison or pork roast, but all the parts were good individually.

1 comment:

  1. The LA Times coincidentally has a braised red cabbage recipe this week:

    Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator.

    2 tablespoons unsalted butter

    1/4 cup finely chopped shallots

    1 cup peeled and diced apples (approximately 1 large apple), cut into half-inch pieces

    1 medium red cabbage (about 2 1/2 pounds), cored, tough outer leaves removed and thinly sliced (about 8 cups)

    2 tablespoons apple cider vinegar

    1 cup dry red wine, divided

    1 tablespoon honey


    4 sprigs of thyme

    12 juniper berries


    1 teaspoon caraway seeds

    1 cup hazelnuts, toasted, skins removed and coarsely chopped

    1. In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.

    2. Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoon salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.

    3.Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.

    4.When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.

    5. When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.

    Each of 10 servings: 166 calories; 4 grams protein; 13 grams carbohydrates; 3 grams fiber; 11 grams fat; 2 grams saturated fat; 6 mg. cholesterol; 259 mg. sodium.