Sweet and sour red cabbage
- Carbohydrate 12.476254945468 g
- Cholesterol 1.22550000248635 mg
- Fat 1.46723592630012 g
- Fiber 2.41609994459152 g
- Protein 3.645803123112 g
- Saturated Fat 0.531315378129615 g
- Serving Size 1 1 Serving (219g)
- Sodium 4575.89825156424 mg
- Sugar 10.0601550008765 g
- Trans Fat 0.118798384856399 g
- Calories 94 calories
Step-by-step
- Render fat from 4 slices of bacon.
- Remove bacon.
- Saute onions in bacon fat, add shredded red cabbage and apple - saute till soft and reduced in size.
- Make sure you use a very large pot or dutch oven.
- After soften add water, wine, vinegar, sugar, S&P.
- Cook on low stirring occasionally for 2 hours.
- Taste and adjust seasoning.
Unlike raw coleslaw tossed in mayonnaise, braised red cabbage undergoes a dramatic chemical transformation during long simmering. Anthocyanins, the water-soluble pigments responsible for the vegetable's deep purple hue, react directly to the surrounding pH environment. Introducing high amounts of red wine vinegar shifts the cooking liquid toward a distinctly acidic state, which actually stabilizes and brightens the red color rather than turning it dull blue. Fat acts as a crucial carrier for flavor compounds in this dish. Rendering bacon drippings coats the shredded leaves and diced apples, slowing down moisture loss while insulating delicate sugars against burning. Simmering the mixture gently on low heat for two hours breaks down tough fibrous cell walls completely. Stirring the pot occasionally prevents scorching along the base of the heavy Dutch oven. Many cooks ruin braised brassicas by rushing this exact phase, leaving the structure unpleasantly crunchy instead of meltingly tender. Adjusting the salt and pepper balance at the very end ensures the concentrated sugars do not overwhelm the palate.
