Braised Red and Green Cabbage (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
3 teaspoons olive oil |
1/4 cup chopped bacon |
1/2 cup chopped onions |
4 cups coarsely shredded red cabbage (about 1/2 head) |
7 cups coarsely shredded green cabbage (about 1/2 large head) |
salt and pepper |
1/4 cup apple cider vinegar |
4 bay leaves |
2 whole cinnamon sticks |
1/4 teaspoon ground allspice |
1/2 cup water |
3 tablespoons sugar |
3/4 cup beer |
1 1/2 teaspoons creole mustard |
Directions:
1. In 2 large saute pans, heat 1 1/2 teaspoons of oil in each. Add the bacon to one of the saute pans and render until crispy. Add 1/4 cup of chopped onions and red cabbage to the remaining saute pan. Season with salt and pepper. Saute for 1 minute. Add the vinegar, 2 bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 minutes. Stir in the sugar and cook , stirring the cabbage, for 2 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 15 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 15 minutes. To the rendered bacon, add the remaining onions and green cabbage. Season with salt and pepper. Saute for 1 minute. Stir in the remaining bay leaves, beer, and mustard and simmer for 3 minutes. Cover the pot and cook over high heat for 3 minutes. Reduce the heat to medium and cook for 10 minutes. Uncover, turn the heat up to high and cook, stirring from time to time, until the cabbage is tender, for about 10 minutes.
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