Braised Red Cabbage
Serves 6
The French of Alsace prepare their famed sweet and sour braised cabbage with duck or goose fat. It's the perfect vegetable partner for duck, turkey, chicken, or any fowl and you can make it ahead and reheat it.
Ingredients:
- 3 tablespoons Graisse de Canard Gold (duck fat)
- 2 medium onions, sliced
- 1 large red cabbage, cored, quartered, and cut into 1 /4-inch slices
- 1 large Granny Smith or other tart green apple, peeled, cored, and diced
- 1 cup dry red wine
- 2 teaspoons red wine vinegar
- 1 teaspoon caraway seeds, optional
- Salt and freshly ground black pepper to taste
- 2 teaspoons. red currant jelly
Procedure:
Heat Graisse de Canard Gold (duck fat) in a large casserole over medium-high heat. Add onions and sauté until golden brown, about 5 to 7 minutes.
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.
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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