Red Cabbage
Total time: 60 minutes
This is a wonderful, colorful side dish for fall and winter. Red cabbage is the perfect, and traditional accompaniment to game, roast goose and duck. I also think it goes beautifully with pork. This will make enough for 2 or 3 meals (maybe more, depending on the size of the head). It freezes well if you have more than you want for this week. Just thaw and reheat!
Ingredients:
- 1 medium - large head, red cabbage, 1100gr, 38.8oz
- 1 apple, Golden Delicious or Granny Smith, 240gr, 8.5oz
- 3 - 4 slices bacon, 100gr, 3.5oz, uncooked weight
- 1 large onion, 175gr, 6.2oz
- 1/2 cup red wine, 120gr, 4.2oz
- 1/2 cup red wine vinegar - or cider, 120gr, 4.2oz
- 1/2 cup beef stock, 112.5gr, 4oz
- 1/2 cup apple juice, 124gr, 4.4oz
- 2 tbs brown sugar, 18gr, .63oz
Instructions:
- Slice the bacon into thin strips.
- Sauté bacon over medium-high heat in a large saucepan, Dutch oven or soup pot, big enough to easily hold the all of the cabbage.
- Chop the onion and add to the bacon.
- Shred the cabbage by cutting a slice off of the side of the head, lay the slice cut side down and cut into 4ths, then, cutting across, slice 1/8 inch thick. Do not use the core of the cabbage - you'll recognize it when you see it.
- When bacon is brown and onion tender add everything but the apple. Stir well.
- Cover, reduce heat to low after about 5 minutes and simmer for 30 minutes.
- Peel and chop the apple and add to the cabbage.
- Simmer another 15 - 20 minutes or until cabbage is very tender. It can be kept, covered, over low heat until needed, up to an hour longer.
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Nutrition Information |
General Technical Details and Disclaimer:
Note: This should serve 6 easily.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/