Advertisement

Braised red cabbage and apple

Time 1 hour 45 minutes
Yields Serves 10
Braised red cabbage and apple
(Glenn Koenig / Los Angeles Times)
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.

Recipe (and commentary) from Stefan Richter of Stefan’s at L.A. Farm.

Mary MacVean is the former Mind & Body editor at the Los Angeles Times. She’s a runner and a cook, and has worked at The Times as morning assignment editor, web liaison, food writer and copy editor. She was a national editor and writer focusing on food at the Associated Press and a features editor and a columnist in Moscow, where she also ran a children’s cooking school. She left The Times in 2015. 
Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.