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Home > Recipes > With Classic (Rendered) Duck Fat
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Braised Red Cabbage
Serves 6
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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.
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Ingredients:
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- 3 T. (45 mL) Graisse de
Canard Gold®
- 2 medium onions, sliced
- 1 large red cabbage, cored, quartered, and cut into ¼-inch (0.6 cm) slices.
- 1 large Granny Smith or other tart green apple, peeled, cored, and diced
- 1 c. (250 mL) dry red wine
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- 2 t. (10 mL) red wine vinegar
- 1 t. (5 mL) caraway seeds, optional
- Salt and freshly ground black pepper to taste
- 2 t. (10 mL) red currant jelly
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Heat Graisse de Canard Gold®
in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes. Stir in cabbage and apple, then pour in wine, vinegar, and caraway seeds, and bring to a boil. Cover pan, reduce heat, and cook gently for 45 minutes, stirring occasionally. About half way through cooking time, remove cover, allowing liquid to partially evaporate, so cabbage is fairly dry. Season with salt and pepper. Stir in jelly and serve.
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