Sweet-and-Sour Braised Red Cabbage with Apple and Onion

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Wolfgang PuckSomething magical happens to humble red cabbage when you slowly cook it with apples, onion, sugar, red wine, orange juice, vinegar, cinnamon and ginger. All those earthy, tangy, sweet and spicy ingredients blend together into a rich, heady bouquet; meanwhile, the cabbage, which is coarse-textured and tastes slightly harsh when raw, becomes almost silken and richly flavored. A generous spoonful of the ruby-colored tangle of shreds perfectly complements a turkey and all its accompaniments - or, for that matter, a baked ham, roast pork or beef, or a golden-brown chicken, duck or goose.

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Ingredients

  • 1/4 C. peanut oil
  • 1 medium red onion, thinly sliced
  • 1 C. golden brown sugar
  • 2 Granny Smith apples, quartered, cored, and thinly sliced
  • 1/2 C. red wine vinegar
  • 2 C. red wine
  • 2 C. orange juice
  • 1 cinnamon stick
  • 1 Tbs. powdered ginger
  • Salt
  • Freshly ground black pepper
  • 4 lb. red cabbage, halved or quartered or cored and cut into julienne strips

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Directions

Preheat the oven to 350 degrees. Over medium-high heat, heat the peanut oil in a heavy casserole. Add the onion and saute, stirring frequently, until translucent, 3 to 5 minutes. Sprinkle in the brown sugar and cook until it has melted and starts to caramelize, just a few minutes more. Add the apples and stir to combine them with the onions and sugar. Add the vinegar and stir and scrape with a wooden spoon to deglaze the pan deposits.

Stir in the wine, orange juice, cinnamon stick and ginger, and season to taste with a little salt and pepper. Bring the liquid to a boil, reduce the heat slightly and simmer briskly for 5 minutes, stirring occasionally. Stir in the red cabbage. Continue to simmer on top of the stove for about 10 minutes. Cover the casserole with aluminum foil. Transfer it to the preheated oven and cook until the cabbage is tender, about 45 minutes. Taste the mixture and, if necessary, adjust the seasoning with a little more salt and pepper before serving.

Yield: 12 servings

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

©2004 WOLFGANG PUCK WORLDWIDE, INC.

DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Reviews (1)

  • This was really something different and special to serve as a side dish. It was colorful, flavorful and delicious. It did take some time to prepare as opposed to a vegetable that you remove from the freezer and put in the pan for a few minutes, but it was worth it. I will definately keep this as a side dish when I have the time and the bonus is that is really good for you.

    Flag as inappropriate lskodak  |  January 29, 2009

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