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Braised Red Cabbage with Apples
Description
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.Ingredients
Serves
6
- 3 tablespoons Graisse de Canard Gold®
- 2 medium onions, sliced
- 1 large red cabbage, cored, quartered, and cut into 1/4-inch slices.
- 1 large Granny Smith or other tart green apple, peeled, cored, and diced
- 1 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
- 2 teaspoons red wine vinegar
- 1 teaspoon caraway seeds, optional
- 2 teaspoons red currant jelly
- Salt and ground black pepper
Methods/steps
- Heat the Graisse de Canard Gold® in a large, heavy pan over medium-high heat. Add the onions and sauté until they turn golden brown, about 5 to 7 minutes.
- Stir in the cabbage and apple, then add the wine, vinegar, and caraway seeds, and bring the mixture to a boil. Cover the pan, reduce the heat, and cook gently for 45 minutes, stirring occasionally.
- About halfway through the cooking time, remove the cover from the pan, allowing the liquid to evaporate partially, so the cabbage is fairly dry.
- Stir in the jelly, season to taste with salt and pepper, and serve.
