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Recipe for braised red cabbage
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Serves 8
Luisa Weiss serves this cabbage with her Christmas goose.
| 3 | tablespoons canola oil (or goose fat) |
| 1 | large yellow onion, cut into 1-inch dice |
| 1 | medium red cabbage (about 2½ pounds), quartered, cored, and very thinly sliced |
| 1 | apple, cored, quartered, and cut into 2-inch dice |
| ½ | cup dry red wine |
| 4 | tablespoons cidervinegar |
| 3 | tablespoons brownsugar |
| 1 | bay leaf |
| 3 | whole cloves |
| Salt and pepper, to taste | |
| 1 | tablespoon red currant preserves |
1. In a large flameproof casserole over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes. Add half the cabbage and cook, stirring, for 3 minutes. Add the remaining cabbage and toss well. Cook 3 minutes more.
2. Add the apple, wine, vinegar, sugar, bay leaf, cloves, salt, and pepper. Stir well. Lower the heat, cover the pan, and cook for 1 hour, stirring occasionally.
3. Remove the bay leaf and cloves (if you can find them) and stir in the preserves. Taste for seasoning and add more salt and pepper, if you like. Serve hot or refrigerate for up to 2 days and reheat before serving. Adapted from “My Berlin
Kitchen”
© Copyright 2013 Globe Newspaper Company.
