Monday, December 19, 2011

Recipe: Braised Red Cabbage

I can't boast about having done so much exotic cooking recently. We are definitely in a rut of making pasta, homemade pizza and a variety of meat-and-two-veg combinations. Since time is at a minimum, as usual, I am not looking for extra projects this winter. But I would like to try and find a couple of easy winter vegetable recipes. My potato and celeriac side dish has been a hit with DH and me (don't ask the Things what they think about it). And this week I was ready to tackle another item: red cabbage.

I often have red cabbage in the house. I wish I could say I was making home fermented red sauerkraut, but I haven't been so enterprising of late. Instead I keep it around to mix it with salad greens to bring in some additional nutrients. I also like to use it to make coleslaw sometimes, that can be especially delicious. This last weekend however I was feeling in the mood to make braised cabbage. Who cared what the kids thought. It isn't like Thing 1 eats anything other than raw carrots, cooked broccoli and the occasional salad. Thing 2 simply won't eat any unpureed unhidden vegetables at all. This cabbage was all for me. It was likely I would have to deal with screaming kids anyway, why not do it eating something I enjoyed?

I found this recipe for braised red cabbage through a quick google search. It was easy and came out a perfect mic of salty, sour and sweet.

Braised Red Cabbage

1 head of red (aka purple) cabbage
2 tablespoons butter
1 small to medium onion, sliced
3 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt

First chop the cabbage into bite size bits. I found this easier too cook than long strings. Place the cabbage into a bowl of cold water for a few minutes (I wish I could explain why you had to do this other than it was in the original recipe, but I truly don't know). In a large skillet melt the butter on medium heat and cook the onions for about 5 minutes. Drain the cabbage and add it to the pan. Now add the remaining ingredients, honey, apple cider vinegar and salt. Stir and cover. Cook, stirring occasionally, for about 1 1/2 hours. You won't need any additional liquid.

The result is a slowly braised wonderous side dish. I served my cabbage alongside a meatloaf and buttery butternut squash. It was a stand out in the meal. But perhap the best part was the next day when we made meatloaf sandwiches topped with the cold slaw. Man oh man. My mouth is watering reliving the moment.

I hope you will try this. It will definitely be a regular addition to our winter table. Two winter veggies down, two dozen to go.


This post is shared with Real Food Wednesdays

1 comment:

  1. i love red cabbage and have no issue getting the kids to eat it but it's always raw. Need to try this - once.