596413 Sun Feb 15 13:20:35 -0800 2009 10 31 Home Cooking 0 4419633 Just came from brunch at Lacroix in Philly. They always have an amazing brunch. The dish that really wowed me was braised red cabbage with blackberries. I asked one of the chefs how it was made and he said, the ingredients included red cabbage, red wine, grape juice, star anise, blackberries and sugar. Just wondering if anyone has made something similar to this and could give me some basic proportions. It was sweet and a little tangy. I'd love to be able to replicate it. Thank you. Sun Feb 15 13:20:36 -0800 2009 22620 DaisyM 1 4419673 I am thinking that you misheard, and that it was red wine vinegar, as vinegar(usually cider) is standard in braised cabbage recipes and you said it was tangy. I'd suggest you peruse some braised cabbage recipes that include apples and apple cider and swap in the other ingredients for those. Use the same amount of star anise as caraway in a typical recipe, adding more if it's not to your liking. Reserve some raw cabbage so that if you find you've got too much of anything, you can add cabbage and adjust the balance by increasing the yield. You can play fast and loose with braised cabbage, so you shouldn't be intimidated about winging it. Sometimes red cabbage turns gray-blue during cooking, which is easily reversed by adding a little acid like vinegar or lemon, but since the grape juice is acid that might not happen. In any case, it's purely an aesthetic concern - the cabbage is perfectly safe. You could use blackberry preserves instead of fruit plus sugar, if you have trouble finding berries. Sun Feb 15 13:41:12 -0800 2009 4419633 159317 greygarious 2 4419693 Thank you! The cabbage was a beautiful bright color. I'll play with it. It was wonderful. Sun Feb 15 13:52:58 -0800 2009 4419673 22620 DaisyM 2 4420984 Actually red wine is not uncommon in braised red cabbage. Julia Child suggests that part of the braising liquid can be red wine or chicken stock, in addition to cider vinegar. For a 2 pound head of red cabbage I usually use about 3 tablespoons vinegar, 1/2 cup chicken stock or 2/3 cup red wine, 2 tablespoons sugar and 1/2 cup currants or raisins, plus a bit of salt, pepper, 1tbsp oil, and a large onion, thinly sliced. The dish you had at Lacroix sounds delicious - I think I'll try some of those ingredients next time I make braised cabbage. Good luck and let us know how yours turns out. Mon Feb 16 05:18:10 -0800 2009 4419673 139725 janniecooks 3 4421014 Jannie! You've helped me before...so thank you! Any suggestions on the type of wine? Should I used cider or red wine vinegar? Mon Feb 16 05:41:24 -0800 2009 4420984 22620 DaisyM 4 4421208 I'm so glad to help! Whenever I've used red wine I use whatever bottle we happen to have opened and unfinished from the night before or are about to open for dinner, and our red wine tastes run the gamut, except we don't typically spend a lot for a bottle. As for vinegar, I've always used cider vinegar, and if you're going to add grape juice and sugar and blackberries as the Lacroix server told you, then I'd stick with cider - I'm thinking the added tartness of cider vinegar would be better than a mellower red wine vinegar. Are you planning on using fresh fruit or frozen? I'm really looking forward to your report on the finished dish! Mon Feb 16 07:20:02 -0800 2009 4421014 139725 janniecooks 5 4421258 Thank you! I'm going to buy fresh blackberries tomorrow. They servedt he cabbage with whole blackberries and it was very beautiful. We're going to Paris and my husband bought a super tiny camera because I'd like some photos of the pastries when we are there. He tried it out for the first time yesterday and took photos of food. I'll see if he can post the photo of the cabbage. (Okay...I know I'm sounding a little crazy re the cabbage!) Mon Feb 16 07:38:26 -0800 2009 4421208 22620 DaisyM 1 4421342 There are similar recipes in "From a Breton Garden" for red cabbage with blackcurrants, and red cabbage with blueberries. The onions are sauteed in some butter til translucent, then the cabbage and cider or wine is added, it is covered and cooked slowly until cabbage is tender. A little more butter is added and the fruit and some chopped parsley goes in also, then salt and pepper to taste. Mon Feb 16 08:09:36 -0800 2009 4419633 13445 Louise 2 4426098 Thanks for everyone's help. I just made the cabbage and it is very good. I sauteed the cabbage in butter and then added red wine, cider vinegar, white grape juice, sugar, a little star anise, and whole blackberries. I let it simmer with the lid on for about 45 minutes and the blackberries broke down. When it was done I added some whole black berries. I think this is pretty close to what I had on Sunday. I'm serving it with Ina's turkey roulade. Thanks again everyone. I think this is a dish I'll make again and again. Tue Feb 17 14:26:28 -0800 2009 4421342 22620 DaisyM 3 4426160 No onions? Tue Feb 17 14:40:53 -0800 2009 4426098 159317 greygarious 4 4426610 I don't think they were in the dish I had, but I'm sure they would be good. Tue Feb 17 16:46:17 -0800 2009 4426160 22620 DaisyM