Wednesday, February 8, 2012

Braised Red Cabbage

We went to Oktoberfest this year and we were disappointed in most of food we ate, but not with the "red cabbage".  I set out to find a recipe that gets just the right bite.  This is the one we like.  It is a Guy Fieri recipe, tweaked.
  • 1 head of red cabbage
  • 2 T. butter
  • 1 red onion, sliced
  • 2 Granny Smith apples, peeled and sliced thin
  • ½ T. Tony Chachere’s Creole Seasoning
  • ½ T. kosher salt
  • 1 t. black pepper
  • 1 t. ground allspice
  • 1/3 C. red wine
  • 1/3 C. apple cider vinegar
  • ¼ C dark brown sugar
  1. Cut the cabbage in half and then into ¼ in. slices
  2. Rinse the cabbage in a strainer
  3. In a large Dutch oven, heat the butter on medium heat and add the onions and saute until tender
  4. Add the cabbage, apples, salt, pepper, and Tony’s
  5. Cook covered until the cabbage starts to wilt, about 15 minutes
  6. Remove the cover and add the red wine, vinegar, and brown sugar
  7. Cook for 10 minutes with the cover on
  8. Remove the cover and allow the liquid to reduce by half or more
  9. Serve cabbage with a slotted spoon to drain excess liquid
 Tips and Tricks:
  • If you don’t have allspice, you can substitute ½ t. ground cinnamon, ¼ t. ground cloves, and ¼ t. ground nutmeg,
  • When cutting the cabbage, be sure to cut out the hard, white heart of the cabbage.

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