Braised Red Cabbage

Braised Red Cabbage
Friday, February 6th, 2015

Olive oil
2 strips of bacon cut into lardons
1 medium onion, halved and thinly sliced lengthwise
1 Apple, halved, cored, and sliced
1 Clove of garlic sliced thin
1 Bay leaf
½ head red cabbage (roughly 1 pound), cored, quartered, and thinly sliced
Coarse salt and ground pepper
1 or more tablespoons cider vinegar
1 Pinch of nutmeg
1 Pinch of ground cloves (optional)
1 Tbsp. brown sugar
1 cup of beef broth or water
1 cup of red wine

1. In a Dutch oven or heavy pot, sauté lardons in a little olive oil

2. Add onion, apple, garlic, and bay leaf. Cook, stirring, until onion softens, 4 to 6 minutes. Stir in red cabbage and season with coarse salt and ground pepper

3. Add cider vinegar, brown sugar, nutmeg, cloves, and red wine and beef broth (or water).

4. Bring to a boil, reduce to a simmer, cover, and cook until cabbage is tender, an hour and half or more until most of the juices have been absorbed

5. Taste and adjust seasoning with salt, pepper, and brown sugar to taste

6. Serve with pork roast or pork chops and mashed potatoes


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