Braised Red Cabbage

Name: Braised Red Cabbage
Total time: 60 min
Cuisine: German
Ingredients: 1 whole Head of cabbage; 1 whole Red onion; 8 to 10 Garlic cloves; Olive oil; Kosher salt; Black pepper; 0.25 cup Red wine vinegar; 4 cups Chicken stock; 1 scoop Stone ground mustard; Chopped bacon; 1 knob Cold butter

Serves 1

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Braised Red Cabbage

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Serves 1

Directions

1Cut the head of cabbage right through the core.
2Lay the cut cabbage on its cut side and cut it right through the core once again.
3Hold your knife at an angle and remove the whole core.
4Cut the cabbage into rustic pieces.
5Thin slice one red onion.
6Mince about 8 to 10 garlic cloves.
7In a large pan over medium heat, add a little bit of olive oil.
8Add all of your cabbage, red onion, and garlic to the pan.
9Put a pinch of kosher salt in, being careful not to over-salt.
10Add a pinch of black pepper.
11After about 4 to 5 minutes, your vegetables will wilt down a little bit.
12Add a quarter cup of red wine vinegar.
13Add about four cups of chicken stock.
14Cover the pan with a cartouche (a lid cut out of parchment paper).
15Keep your heat low enough so it stays at a simmer but not so high that it boils for about an hour.
16To reheat leftovers, get some cabbage hot in a pan.
17Add a scoop of stone-ground mustard and some chopped bacon.
18Once the liquid simmers and the cabbage is nice and hot, cut the heat off.
19Stir in a nice knob of cold butter.

Ingredients

1 whole Head of cabbage
1 whole Red onion
8 to 10 Garlic cloves
Olive oil
Kosher salt
Black pepper
0.25 cup Red wine vinegar
4 cups Chicken stock
1 scoop Stone ground mustard
Chopped bacon
1 knob Cold butter

Equipment

KnifeCutting boardLarge potWooden spoonCartouche (parchment paper lid)Frying panTongs

Tips

Make a larger batch because it freezes so well.
Do not over-salt the cabbage initially because it will cook down significantly.
Keep the heat low enough to simmer, but not so high that it boils.
You can braise the cabbage for as long as you want, but about 45 minutes to an hour leaves a nice texture.
The recipe is versatile; change up the reheating by adding stone-ground mustard, chopped bacon, and cold butter.

Braised Red Cabbage

Serves 1

facebook.com

Braised Red Cabbage

facebook.com

Serves 1

Directions

1Cut the head of cabbage right through the core.
2Lay the cut cabbage on its cut side and cut it right through the core once again.
3Hold your knife at an angle and remove the whole core.
4Cut the cabbage into rustic pieces.
5Thin slice one red onion.
6Mince about 8 to 10 garlic cloves.
7In a large pan over medium heat, add a little bit of olive oil.
8Add all of your cabbage, red onion, and garlic to the pan.
9Put a pinch of kosher salt in, being careful not to over-salt.
10Add a pinch of black pepper.
11After about 4 to 5 minutes, your vegetables will wilt down a little bit.
12Add a quarter cup of red wine vinegar.
13Add about four cups of chicken stock.
14Cover the pan with a cartouche (a lid cut out of parchment paper).
15Keep your heat low enough so it stays at a simmer but not so high that it boils for about an hour.
16To reheat leftovers, get some cabbage hot in a pan.
17Add a scoop of stone-ground mustard and some chopped bacon.
18Once the liquid simmers and the cabbage is nice and hot, cut the heat off.
19Stir in a nice knob of cold butter.

Ingredients

1 whole Head of cabbage
1 whole Red onion
8 to 10 Garlic cloves
Olive oil
Kosher salt
Black pepper
0.25 cup Red wine vinegar
4 cups Chicken stock
1 scoop Stone ground mustard
Chopped bacon
1 knob Cold butter

Equipment

KnifeCutting boardLarge potWooden spoonCartouche (parchment paper lid)Frying panTongs

Tips

Make a larger batch because it freezes so well.
Do not over-salt the cabbage initially because it will cook down significantly.
Keep the heat low enough to simmer, but not so high that it boils.
You can braise the cabbage for as long as you want, but about 45 minutes to an hour leaves a nice texture.
The recipe is versatile; change up the reheating by adding stone-ground mustard, chopped bacon, and cold butter.