|Julian's Braised Red Cabbage|
If you have those that say they don't like the taste or smell of cabbage, they are referring to traditional green cabbage. This red cabbage has neither the odor or strong flavor of green cabbage. It's popular in most German restaurants and full of fall and winter flavors with cinnamon, apples and cider included. So do give it a try if you haven't made it before. Thereafter you won't even need the recipe, as it is easy to make and remember.
Oven Use: With regard to the cooking location, below I've listed it as preparing on cook top and transferring to the oven, but you can simply turn it down to simmer and let it cook in the skillet, stirring occasionally.
2 tablespoons olive or vegetable oil
1 red onion, sliced
1/2 cup brown sugar
1 medium apple, sliced (Granny Smith preferred)
1/4 cup red wine vinegar or apple cider vinegar
1 small head (about 2-3 pounds red cabbage),
1 cup red wine OR 1 cup apple cider
1 cup orange juice (optional)
1 cinnamon stick or pinch of grated cinnamon
3 teaspoons dried ginger (optional)
salt and pepper, to taste
Preheat oven to 350F degrees. (see note above on oven use)
Heat a deep, heavy skillet. Add oil. Saute the red onion until translucent about 3-5 minutes. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and red wine vinegar or apple cider vinegar. Stir up any browned bits stuck to the pan. Bring to a low boil. Add red wine or apple cider and the optional orange juice, cinnamon, ginger and salt and pepper. Simmer for 5 minutes.
Add red cabbage and gently toss to combine. Cook for about 10 minutes on top of the stove. Transfer to a heavy casserole dish. Cover and cook in 350 degree oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary.
|Braised Red Cabbage Ready for the Table|