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Braised red cabbage

Time 1 hour
Yields Serves 8 to 12
Braised red cabbage
(Ricardo DeAratanha / Los Angeles Times)
1

Quarter the red cabbage heads, removing the cores. Slice each quarter into a fine julienne, and place the cabbage in a large glass or plastic container (it should be large enough for you to massage the cabbage). Add 2 tablespoons salt and the sugar, and massage them into the cabbage until the cabbage begins to release some of its juice (wear food-safe gloves if desired, as the cabbage might stain your hands).

2

Peel the apple and grate it over the cabbage, using a fine cheese grater. Grate the potatoes and add them. Stir in the allspice and berries. Finely zest the orange over the cabbage using a microplane and add the orange juice, then pour over the red wine and vinegar. Stir the mixture together to evenly distribute the flavorings.

3

Make a bouquet garni, tying up the rosemary, thyme, bay leaf and cinnamon stick in cheesecloth, and add that to the cabbage. Cover the cabbage with 2 layers of plastic wrap, and weight it under about 5 pounds of weight (such as plastic-wrapped cans placed on top of a large plate over the cabbage). Place the cabbage in the refrigerator overnight; the next day, you should see about double the amount of liquid.

4

Transfer the cabbage into a pot with all of its liquid. Cover the pot and bring the mixture to a boil, and continue to cook until the cabbage begins to soften, about 35 minutes (timing will vary depending on the thickness of the julienne. Remove the lid and lower the heat to a gentle simmer, slowly reducing the liquid until it thickens. Taste the cabbage for texture (it should be soft and tender) and seasoning, adjusting as needed before serving. If desired, add a little aged balsamic vinegar to round out the flavor of the cabbage.


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