Red Cabbage Braised in Cider and Beer |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Ingredients:
4 ounces bacon |
4 ounces unsalted butter |
1 pound onions, thinly sliced |
2 pounds cabbage, shredded |
2 tart green apples, cored, peeled and thinly sliced |
1 tablespoon sugar |
2 ounces red wine vinegar |
8 ounces white chicken stock |
6 ounces dark beer |
4 ounces apple cider vinegar |
1 tablespoon cornstarch |
salt and freshly ground black pepper |
Directions:
1. Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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