Braised Red Cabbage
Bile That Cabbage Down, Boys
Steamed cabbage was, if not frequent, at least common in the house where I grew up -- particularly in the winter. And I'm inclined to say that's why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up -- particularly in the summer. And I don't care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So let's just say I'm conflicted on the subject of cabbage.
Nevertheless, I definitely like it cooked. As I thought about what to have with the Chicken Paprikas the other night it occurred to me that cooked cabbage is a popular middle European dish. This worked for me.
These days I usually steam cabbage in the microwave and I usually buy green cabbage. But this time I decided to go with red cabbage (to shore up my anthocyanin count) and I decided to braise it with apples and onions. Nothing particularly creative, but it was, in fact, a near-perfect complement to the paprikas.
Steamed cabbage was, if not frequent, at least common in the house where I grew up -- particularly in the winter. And I'm inclined to say that's why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up -- particularly in the summer. And I don't care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So let's just say I'm conflicted on the subject of cabbage.
Nevertheless, I definitely like it cooked. As I thought about what to have with the Chicken Paprikas the other night it occurred to me that cooked cabbage is a popular middle European dish. This worked for me.
These days I usually steam cabbage in the microwave and I usually buy green cabbage. But this time I decided to go with red cabbage (to shore up my anthocyanin count) and I decided to braise it with apples and onions. Nothing particularly creative, but it was, in fact, a near-perfect complement to the paprikas.
Braised Red CabbageI used Braeburn apples in this. Lately they've become my favorite apple. They have a nice winey flavor, slightly tart, and just sweet enough to make a good eating apple. They also do well in cooked dishes -- holding their shape and flavor. Consequently I've taken to keeping them around as a staple apple even when I buy other apples.
1 ea onion -- peeled and sliced into half rounds
2 tbsp bacon grease
1/2 ea red cabbage -- sliced and cored (about 4 cups)
2 ea apples -- peeled, cored, and cut into thin wedges
1/4 c Madeira
2 tbsp cider vinegar
3 tbsp brown sugar
1 tsp cinnamon
Heat bacon grease over medium heat I a sauté pan. Add onions and cook until translucent. Add all remaining ingredients, cover, reduce heat, and simmer for 20 minutes or until cabbage is tender. Serves 4.
3 Comments:
This does sound good and I love cabbage. I might substitute brown sugar blend splenda for the brown sugar since I'm avoiding sugar as much as I can. Best of all, I happen to have all the ingredients, even the Madeira, shockingly. I never read recipes where I have all the ingredients. I would say I was meant to try this.
(By the way, Kevin, I actually went to Madeira Island once and it was amazing. Beautiful flowers everywhere and little houses with red tile roofs. I recommend it highly as a travel destination.)
That's a nice purple color.
Did you put lemon juice or vinegar to retain its color?
Kalyn,
The splenda might work, but it's really not much sugar per serving.
I'd love to see Madeira.
Jay,
Two tablespoons of cider vinegar. That's just enough to make the dish brighter -- taste-wise as well as visually.
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