Braised Red Cabbage
If you haven’t tried braised cabbage in a while, it’s well worth another look. The cabbage cooks only for about 25 minutes, just until tender and wilted. It is a simple and delicious dish that belies the old tales about the sulphorous odor of cabbage cooked for hours. Not this! It smells warm and earthy. In the summer, the leaves on cabbage heads are more open, while the cabbage heads you buy in the winter are more tightly wrapped. When you prepare it, pull off the outer leaves only if they look wilted or browned; otherwise, just start slicing. I like the color of red cabbage but you could use green cabbage here, or try savoy, napa, or bok choy. All are good, mild, and sweet and should never be overcooked. I pep the cabbage up with a little red wine vinegar here and also mix it with bacon, an appealing combination of flavors and textures.
Total Timeunder 1 hour
One Pot MealYes
Recipe Courseside dish
Taste and Texturesmoky, tart
Type of Dishvegetable
- 4 slices bacon or pepperoni, diced
- 1 yellow onion, thinly sliced
- 1 head red cabbage, thinly sliced
- 3 sprigs fresh thyme
- 1 ¼ cups chicken stock
- 2 tablespoons red wine vinegar
- Kosher salt and freshly ground black pepper
In a large saucepan, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy. Add the onions and cook for about 5 minutes or until the onions are translucent.
Add the cabbage and thyme and cook for about 15 minutes or until the cabbage wilts. Pour the stock over the cabbage and bring to a simmer over medium heat. Cover and cook for about 10 minutes.
Season with the vinegar and salt and pepper to taste.
3. Season with the vinegar and salt and pepper to taste.
2008 Rick Tramonto