Wednesday, February 9, 2011

Braised Red Cabbage

File this recipe for braised red cabbage under "food you hated as a kid but would probably really like now". I absolutely loathed this dish as a kid, probably because of the strong smell it gives off when cooking. Now I can totally appreciate the sweet, sour, and salty balance of flavors, not to mention the anti-cancer properties of the red cabbage. Try it, I think you will like it - just be sure to turn on your kitchen vent fan :)

Braised Red Cabbage
Serves 4-6 as a side dish

1 medium head of red cabbage
1 large onion, chopped
1 apple, peeled and chopped
1/4 cup red wine vinegar
1/4 cup of honey
1 tbsp olive oil
1 tsp salt (or more if your cabbage head is larger)
1/2 tsp black pepper

Shred the red cabbage by 1) removing the tough outer leaves, 2) cutting it into quarters, 3) cutting out and discarding the hard, white core, and 4) shredding the quarters by slicing them thinly with a sharp knife. Rinse well with cold water in a large colander. Add the olive oil to a large, deep skillet with a lid and turn the stove to medium heat. Add the onions and apples and saute until they begin to caramelize, about 8 minutes. Add the shredded cabbage, vinegar, honey, salt, and pepper to the apples and onions, stir well, and put the lid on the skillet. Turn the heat to low and simmer, stirring occasionally, until the cabbage is tender, about 45 minutes. Taste the cabbage and add more salt/pepper if needed.

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