These dreary months of cold, damp weather is reason enough to cook up something full of comfort and deep, rich flavors. That’s why I love this dish. It can be the sidekick to many main entrees. Recently, I roasted a goose and served this alongside to rave reviews.
A savory and comforting winter dish, this luscious cabbage would also be wonderful served with roast pork chops or loin or pork, roast Cornish hens, chicken breasts or thighs, grilled chicken or turkey sausages, or my favorite winter beef pot roast: sauerbraten.
Braised Red Cabbage With Red Wine
Serves 4 to 6- 3 tablespoons goose fat (or duck fat, chicken fat, or olive oil)
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 3 cloves garlic, minced
- 1 large red cabbage (about 3 1/2 to 4 pounds), shredded
- 2 green apples, peeled, cored, and coarsely chopped
- 1 cup dry red wine
- 1 1/2 cups chicken broth, divided
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
- Good pinch ground nutmeg
- Good pinch ground cloves
- 1 tablespoon brown sugar
- 2 tablespoons red wine vinegar
- 1 tablespoon finely chopped parsley, for garnish
Add the shredded cabbage and chopped apples to the pan. Cover the pan for 2 minutes to steam the cabbage and encourage it to soften. Remove the top, toss, and cook for 5 to 6 minutes more, stirring occasionally, or until the cabbage is beginning to soften.
Add 1 cup each of wine and broth, the salt, pepper, seasonings, and sugar, and stir to mix well and cover the pan. Reduce the heat to very low and simmer gently for about 1 hour, or until very tender. Add the remaining 1/2 cup broth and the vinegar and cook, covered, for 15 more minutes or until the mixture is nicely flavored and the cabbage is soft. Taste for seasoning.
Transfer into a serving bowl using a slotted spoon and garnish with the parsley.
