Braised Red Cabbage
Adapted from More Than Gourmet
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 any holiday bird and you can make it ahead and reheat it.
Servings: 6
Ingredients:
3 tbs Graisse de Canard Gold® (More Than Gourmet 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 tsp red wine vinegar
1 tsp caraway seeds, optional
salt and freshly ground black pepper to taste
2 tsp red currant jelly
1. Heat Graisse de Canard Gold® in a large casserole over medium-high heat.
2. Add onions and sauté until golden brown, about 5 to 7 minutes.
3. 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.
4. 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.
Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.