Thursday, October 1, 2009

How To Make Braised Red Cabbage

One of my favorite side dishes when engaging in a fulfilling Czech or German meal is the side dishes. Yes starches such as dumplings and boiled potatoes are a tasty accompaniment when consuming roast pork or duck laden with a hint of caraway. But then enter the Eastern European staple of our good friend,the cabbage. When I am fortunate enough to dine out at Bohemian restaurants or partake in Oktoberfest parties, I always get a side dish of either sauerkraut or the very tasty braised sweet and sour cabbage. Most braised cabbages are usually served using the red cabbage variety. The traditional green cabbage will work, but I think the red cabbage is a subtle reminder of the fall season, so why not add a little zesty color to the dinner plate? Try this recipe out. The key to preparing a good vinegar and sweet based cabbage dish is to really let the final product rest or refrigerate for a day or so. Yes, you can serve it right away, but if possible try to give it another twenty four hours for the cabbage to really take hold of the sugars and acids. If the product seems to be a little on the dry side during the final simmer stage, consider adding a little more water or chicken stock to the mixture to revive.

Sweet and Sour Braised Red Cabbage
Red Cabbage 2 lbs, cored, quartered, and sliced
4 slices of bacon, cut into small pieces
1 medium onion, chopped
1 granny smith apple, cored and chopped
1 cup of chicken broth
1/2 cup apple cider vinegar
2 tbsp brown sugar
Salt and pepper

1.Heat Dutch oven over medium heat.
2.Saute bacon until just about crisp.
3.Add in onion and cabbage and sauté for about four minutes.
4.Add in apple and stir together and sauté additional four to five minutes.
5.When vegetables and fruit are tender, deglaze pan with chicken broth and vinegar.
6.Add in brown sugar, salt, and pepper and simmer for about twenty five minutes covered.
7.Serve immediately or for best results refrigerate for day or two and re warm with meal the next day.

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