Recipe for braised red cabbage
Serves 8
Luisa Weiss serves this cabbage with her Christmas goose.
3tablespoons canola oil (or goose fat)1large yellow onion, cut into 1-inch dice1medium red cabbage (about 2½ pounds), quartered, cored, and very thinly sliced1apple, cored, quartered, and cut into 2-inch dice½cup dry red wine4tablespoons cider vinegar3tablespoons brown sugar1bay leaf3whole clovesSalt and pepper, to taste1tablespoon red currant preserves
1. In a large flameproof casserole over medium heat, heat the oil. Add the onion and cook, stirring often, for 8 minutes. Add half the cabbage and cook, stirring, for 3 minutes. Add the remaining cabbage and toss well. Cook 3 minutes more.
2. Add the apple, wine, vinegar, sugar, bay leaf, cloves, salt, and pepper. Stir well. Lower the heat, cover the pan, and cook for 1 hour, stirring occasionally.
3. Remove the bay leaf and cloves (if you can find them) and stir in the preserves. Taste for seasoning and add more salt and pepper, if you like. Serve hot or refrigerate for up to 2 days and reheat before serving. Adapted from “My Berlin
Kitchen’’
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