Braised Red Cabbage

[pixelchef]

Braised Red Cabbage

Serves 6 as Side.

From the Duck Fat Thread:

• 3 T duck fat
  
• 2 medium onions, sliced
  
• 1 large red cabbage, cored, quartered, cut into 1/4" slices.
  
• 1 large Granny Smith Apple, peeled, cored, and diced
  
• 1 c dry red wine
  
• 2 tsp red wine vinegar
  
• 1 tsp caraway seeds, optional
  
• Salt and freshly ground black pepper to taste
  
• 2 tsp red currant jelly
  

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: French, Vegetables

( RG232 )