Braised red cabbage
1 hour, 45 minutes, plus marinating time
Recipe (and commentary) from Stefan Richter of Stefan's at L.A. Farm
2 pounds red cabbage
1/2 pound shredded apple
1 cup orange juice
1 cup apple juice
1/4 cup red wine vinegar
1/2 tablespoon salt
3 tablespoons sugar
2 tablespoons blackcurrant jelly or cranberry jam
1 stick cinnamon
1 teaspoon ground cloves
1 cup red wine
1/2 cup duck or bacon fat, more if desired
Scant 2 cups sliced onion
1 cup plus 2 tablespoons water, divided
1 tablespoon cornstarch
1. Julienne the red cabbage
into 2-inch-long strips and place in a large bowl along with the apple, orange juice, apple juice, red wine vinegar, salt, sugar, jelly, cinnamon, cloves and red wine. Cover the bowl and marinate the cabbage overnight in the refrigerator.
2. Heat the duck
or bacon fat in a large skillet over medium-high heat, and when hot, add the onions and cook until they're just softened, stirring occasionally. Add the cabbage mixture on top of the onions and add a cup of water.
3. Cover and simmer
over low heat until the cabbage is thoroughly tender, about 1 hour, stirring every 10 minutes or so. The liquid should be mostly absorbed by the cabbage. If the cabbage is too liquidy, remove the lid and continue to simmer until the excess liquid is reduced.
4. Thicken the cabbage liquid
with a slurry: Make a slurry by whisking together the cornstarch and the remaining 2 tablespoons water until smooth. Slowly add the slurry to the cabbage, stirring constantly, until the liquid thickens. If you feel really healthy, add 2 to 5 more tablespoons of duck or bacon fat. This makes about 6 cups cabbage.