Braised Red Cabbage with Apples
Braised Red Cabbage with Apples
Description
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for poultry or pork.Ingredients
Yield
12 servings
| Graisse de Canard Gold® | 3 ounces |
| Onions, sliced | 20 ounces |
| Red cabbages, cored, quartered, and cut into 1/4-inch slices | 2 each |
| Apples, tart, peeled, cored, and diced | 2 each |
| Dry red wine | 16 fluid ounces |
| Red wine vinegar | 4 teaspoons |
| Caraway seeds | 2 teaspoons |
| Red currant jelly | 4 teaspoons |
| Salt, to taste | |
| Pepper, to taste |
Methods/steps
- Heat the Graisse de Canard Gold® in a large, heavy pan over medium-high heat. Add the onions and sauté until they turn golden brown, about 5 to 7 minutes.
- Stir in the cabbage and apple, then add the wine, vinegar, and caraway seeds, and bring the mixture to a boil. Cover the pan, reduce the heat, and cook gently for 45 minutes, stirring occasionally.
- About halfway through the cooking time, remove the cover from the pan, allowing the liquid to evaporate partially, so the cabbage is fairly dry.
- Stir in the jelly and season to taste with salt and pepper.
