Braised Red Cabbage

By on April 16, 2015

We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat.

Braised Cabbage

Braised Cabbage

Give it a try. It’s the perfect vegetable partner for any holiday bird and you can make it ahead and reheat it.

Braised Red Cabbage
 
Prep time
Cook time
Total time
 
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It’s the perfect vegetable partner for any holiday bird and you can make it ahead and reheat it.
Author:
Recipe type: Side
Cuisine: French
Serves: 6
Ingredients
  • 3 tbs Graisse de Canard Gold® (More Than Gourmet Duck Fat)***
  • 2 medium onions, sliced
  • 1 large red cabbage, cored, quartered, and cut into ¼-inch slices.
  • 1 large Granny Smith or other tart green apple, peeled,
  • cored, and diced
  • 1 cup 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
Instructions
  1. Heat Graisse de Canard Gold® in a large casserole over medium-high heat.
  2. Add onions and sauté until golden brown, about 5 to 7 minutes.
  3. 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.
  4. 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.

 

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