Braised Red Cabbage

This dish is both healthy and delicious. Braising the cabbage allows for the flavors of all the other ingredients to be brought out in the taste of the final dish. It cooks the cabbage to perfection and blends everything together perfectly. 

Ingredients: 

             Duck fat 4 ounces 

             1 small Onion, peeled, diced brunoise

             1 ounce Red Wine Vinegar

             8 ounces Apple Cider

             4 ounces White Wine

             3 ounces Sugar

             4 pounds Cabbage, core removed, cut chiffonade

            10 ounces Granny Smith Apples, washed, peeled, grated

             Salt to taste

             Pepper to taste

            

1. Gather all the ingredients and equipment.

2. Heat the duck fat in a braising pan over medium heat.

3. Add the onions and sauté until lightly caramelized.

4.Add the red wine vinegar, cider, wine, and sugar, and simmer briefly to melt sugar.

5.Add the red cabbage and the apples; toss well to coat.

6.Cover, and braise over medium heat until tender, about 1 hour. Stir frequently until cabbage starts to sweat. Uncover pan to allow the moisture to reduce as the cabbage becomes tender.

7. Season with salt and pepper as necessary.