Tuesday, September 16, 2008


On Sunday, I was feeling the need for crunch so I made a red cabbage asian-esque slaw/salad with apples and a bunch of yummy veg. But I was left with a bag of local apples, half of a yellow onion, and half of the head of red cabbage. Tonight being a cool and autumnal evening, I decided to braise some cabbage.

Yummy Fall Braised Cabbage

1. 1/2 head of red cabbage; chopped unevenly into 1/2" chunks
2. 1/2 yellow onion; diced into little pieces
3. 1/2 TBLS fennel seed
4. 2 tennis ball-sized apples; diced into little chunks
5. 1/4 cup balsamic
6. 1 TBLS brown sugar
7. Salt (start with 1/2 TBLS)

A. Heat up a pan
B. Add olive oil
C. Sauté 2 and 3 until onions are translucent
D. Add 4 and cook for about 30 seconds
E. Add 1 and allow to soften; stir
F. With heat still on med high, add 5, 6, and 7; stir
G. Once 5 has started to bubble slightly, turn down heat, cover, and let sit for about 1 hour
H. It's done when the cabbage is nice and sticky and most of 5 has cooked off

Other stuff:
1. Add some chunks of goat cheese at service
2. Would be good with pork if you are into that kind of thing
3. Toss in 1/4 cup of red wine at step F if you happen to be drinking some while cooking--and why wouldn't you be?

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