Marco Canora's Braised Red Cabbage |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
|
Found online from The Wednesday Chef Ingredients:
2 tablespoons butter |
1 small red onion, peeled and thinly sliced |
1 medium red cabbage, quartered, spines removed and thinly sliced |
1/2 cup dark brown sugar |
2 tablespoons caraway seeds |
2 tablespoons yellow mustard seeds |
1/2 cup cider vinegar |
3/4 cup dry red wine |
1 large tart apple, such as granny smith, peeled and coarsely grated |
salt & freshly ground black pepper |
Directions:
1. 1. Melt the butter in a large saute pan over medium heat. Add the onions and saute until softened, about 5 minutes. Add the cabbage and toss until it begins to wilt, 2 to 3 minutes.
2. 2. Add the brown sugar, caraway seeds, mustard seeds, vinegar, wine and apple. Stir to combine, and season with salt and pepper. Cut a circle of parchment paper the size of the bottom of the pan, slice a small vent in the middle, and place directly over the cabbage. Simmer until the cabbage is soft, about 45 minutes. Adjust salt and pepper, and serve.
|
|