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Dec 26, 2007 07:43 PM

should braised red cabbage have this much liquid?

I am making braised red cabbage for tomorrow (a lot of comments said it was better the next day so decided to make it ahead for the family feast tomorrow and save some time) from this recipe

and there seems to be a lot of liquid - it's tasty, sweet, sour etc but I'm worried it will be to soupy tomorrow. Is this normal? It's my first time making the dish.

thanks in advance!

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  1. Naturally, a recipe in itself doesn't indicate what you have on your hands as you write. But I compared your recipe to the one I use

    You can see that comparing yours to Gourmet's, yours uses a small head of cabbage with 1 3/4 cups liquid + 1/4 cup sugar (which dissolves into a liquid as well) while Gourmet's uses a medium head of cabbage to 1/2 cup of liquid + 3 tbs. sugar. So I can see that yours is soupier, especially given that it isn't simmered nearly as long.

    I think that means that you can safely simmer yours considerably longer. Use a wide, open pan and simmer gently until you're happy with the consistency. You could probably also add some more cabbage if you've still got any.

    Then, next time, you might want to try the Gourmet recipe. I get excellent results with it. BTW, I also add some chopped and peeled Granny Smith apples and a pinch of caraway seeds.

    And it really does improve as the flavors mature and meld. After having it several times with sauerbraten I can see why it was chosen for the 60th anniversary cookbook.

    1. just use tongs when you dish it up, so the juices are left in the pan. It can also be sort of stir fried over high heat to evaporate some of the liquid.