Strictly Vegetarian 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 vegetable oil
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 Splash! Black Currant Cabernet Pomegranate Reduction Sauce(available at www.clubsauce.com)
1. Heat vegetable oil 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 the black currant cabernet pomegranate reduction sauce and serve.
Cooking Tips
***Splash! Black Currant Cabernet Pomegranate Reduction Sauce can be purchased online from clubsauce.com.