Braised Red Cabbage
I am in love with the braised red cabbage you get at Bandera (Wilshire & Barrington in LA).
Does anybody have a recipe for braised red cabbage?
I looked on line and found a million variations, but I'm wondering if any of you chowhounds have a favorite.
Preferably low in sugar (Wolfgang Puck's recipe uses tons of it!.)
Here's my favorite:
RED CABBAGE WITH APPLES
3 lb Red cabbage
6 T Bacon fat or butter
1 Onion, finely chopped
1 c Red wine, dry
2 Apples, tart, cored
-and diced (not peeled)
2 T Brown sugar
1 T Wine vinegar
1/2 t Caraway seeds
Discard the outer leaves of a firm, 3-lb red cabbage, and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well.
Heat the bacon fat or butter in a large, heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine.
Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8 and is good hot or cold.