Duck Fat Braised Red Cabbage

[pixelchef]

Duck Fat Braised Red Cabbage

Serves 6 as Side.

• Salt and Fresh Cracked Pepper to taste
  
• 2 tsp Red Currant Jelly
  
• 1 tsp Caraway Seeds
  
• 2 tsp Red Wine Vinegar
  
• 1 c Dry Red Wine
  
• 1 Large Granny Smith Apple, peeled, cored, and diced
  
• 1 Large Red Cabbage, cored, quartered, and cut into 1 /4-inch slices
  
• 2 Medium Onions, Sliced
  
• 3 T Duck Fat
  

Heat duck fat 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.

Keywords: Side, Easy, Vegetables, French

( RG223 )