BRAISED RED CABBAGE
4 servings
An old favorite with turkey, pork, or game.
Thinly shred:
- 1 medium head red cabbage (about 2 pounds), trimmed, quartered, and cored
Place the cabbage in a large bowl and cover with cold water. Place in a large heavy skillet or Dutch oven over medium heat:
- 2 slices bacon, diced, or 2 tablespoons butter or vegetable oil
If using bacon, cook until it has rendered most of its fat. Add and cook, stirring, until golden, about 10 minutes:
- 1 medium onion, chopped
- (½ teaspoon mustard seeds or ¼ teaspoon caraway seeds)
Drain the cabbage well and add it to the skillet along with:
- 1 large green apple, peeled, cored, and thinly sliced
- ¼ cup red wine vinegar or cider vinegar
- 2 tablespoons honey or sugar
- ¾ teaspoon salt
Cover and cook over low heat, stirring occasionally, until the cabbage is very soft, 1 to 1 ½ hours, adding boiling water if the mixture becomes dry during cooking. Or, if liquid is left when the cabbage is done, uncover the pot and cook gently until it is absorbed. If desired, top with:
- (⅓ cup chopped toasted walnuts)