Braised Red Cabbage
A bitter-sweet and savory cabbage - the bright purple adds dimension to your plate
A bitter-sweet and savory cabbage - the bright purple adds dimension to your plate
- Carbohydrate 17.6993054166667 g
- Cholesterol 2.13333333333333 mg
- Fat 2.1433325 g
- Fiber 0.226854172627131 g
- Protein 0.14343125 g
- Saturated Fat 0.7140475 g
- Serving Size 1 1 Serving (31g)
- Sodium 0.523833333333333 mg
- Sugar 17.4724512440395 g
- Trans Fat 0.0974425000000003 g
- Calories 88 calories
Step-by-step
- Cut the heads of red cabbage in 1/2 and shred them in a food processor.
- Put shredded cabbage in a extra large mixing bowl.
- Pick out and toss any large chunks.
- Sprinkle vinegar over the cabbage and toss the cabbage so that it is covered in vinegar - this gives it the main flavor and helps it hold it's color.
- Put all cabbage in a large stock pot.
- Cover and cook on medium low, stirring occasionally.
- Once the cabbage is wilted and turning bright red add the onions.
- Next, peal and finely grate the apple and the potato.
- They both will be the texture of a mushy paste.
- Add the apple and potato along with the juices.
- As the cabbage continues to braise, add vinegar and sugar and salt.
- Last, add two tablespoons of duck fat.
Deep magenta ribbons glistening with rendered fat emerge from the pot, smelling sharply of vinegar and sweet alliums. Preparing vegetables for large groups often strains grocery budgets without delivering satisfying depth. Red cabbage offers an economical base that stretches easily across twelve generous portions while holding its shape through extended cooking. Many cooks struggle to pair hearty winter brassicas with appropriate proteins without overwhelming the palate. Rich meats like roasted pork loin, duck breast, or garlic-rubbed sausages provide the necessary contrast to balance the sharp acidity of the vinegar-soaked cabbage. Starchy additions help unify the pot contents without requiring expensive thickeners. Grated raw potato releases starches into the braising liquid as it cooks, binding the juices into a glossy glaze without flour or cornstarch. Monitoring texture prevents mushiness during long simmering periods. Testdoneness by pressing a cabbage shred against the side of the pot with a wooden spoon; it should yield instantly to gentle pressure while retaining a faint structural integrity rather than dissolving into puree. Duck fat provides a traditional richness, but rendered chicken fat or bacon drippings substitute effectively at a one-to-one ratio if specialty poultry fats remain unavailable. Leftovers improve after twenty-four hours in the refrigerator as the sugars and acids fully penetrate the vegetable layers.
