Sunday, June 26, 2016

Braised Red Cabbage

1 red cabbage, 2 -2 ½ pounds – quartered, cored and cut crosswise in thin strips
2 Tablespoons clarified butter
1 small onion – thinly sliced
2 tart apples (Granny Smith/Braeburn) – peeled, cored, sliced
1/3 cup or so of balsamic vinegar
¼ teaspoon ground allspice
Pepper to taste

Prepare cabbage and cover with cold water.

Prepare onion and apples.

Heat clarified butter over medium heat in a large, lidded skillet or casserole and add onion and some salt.

Cook, stirring occasionally, until just about tender – about three minutes.

Add 2 Tablespoons of balsamic vinegar and cook stirring, until mixture is golden, about another three minutes, then add apples and stir for another three minutes.

Drain cabbage and add to pot. Toss to coat thoroughly then stir in allspice, another 2 Tablespoons of balsamic vinegar and salt. Toss together.

Cover pot and cook over low heat for an hour, stirring from time to time.

Add pepper, taste and adjust salt and add another Tablespoon or more of balsamic vinegar as desired.

May be made a day in advanced and then reheated slowly.

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