Braised Red Cabbage with Apples
Home for the Holidays
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.
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
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.