Vegetables & Sides |
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Red Cabbage - 1998
Recipe courtesy of Frank Wozny
INGREDIENTS
PREPARATION
Remove any ragged or spotted leaves from cabbage. Cut in quarters, wash and drain. Shred cabbage on cutting board, discarding core & tough ribs. Heat fat in an enameled Dutch oven or casserole. Add sugar to hot fat and sauté slowly until golden brown. Add apple and onion, cover and braise over very low heat 3 to 4 minutes. Add shredded cabbage and toss until coated with fat. Pour vinegar over kraut and stir to mix through. Cover pot and braise slowly about 10 minutes, or until cabbage has turned bright purple. Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours, or until cabbage is tender. Add more liquid if needed as cabbage cools. Thicken sauce by adding dumplings to hot but not boiling sauce. Simmer 3-4 minutes until thickened. Season with salt and melt in jelly.
Butter flour dumplings: Knead together 1 tablespoon each, butter & flour. Roll into tiny balls, then drop into the soup or sauce when it is ready, and simmer 2-3 minutes, or until properly thickened.
- 3 pounds red cabbage
- 3 tablespoons butter
- 1 tablespoon sugar
- 1 large apple -- peel, core & chop
- 1 onion -- minced
- 4 tablespoons wine vinegar
- ¼ cup red currant jelly
- 1 tablespoon butter
- 1 tablespoon flour
PREPARATION
Remove any ragged or spotted leaves from cabbage. Cut in quarters, wash and drain. Shred cabbage on cutting board, discarding core & tough ribs. Heat fat in an enameled Dutch oven or casserole. Add sugar to hot fat and sauté slowly until golden brown. Add apple and onion, cover and braise over very low heat 3 to 4 minutes. Add shredded cabbage and toss until coated with fat. Pour vinegar over kraut and stir to mix through. Cover pot and braise slowly about 10 minutes, or until cabbage has turned bright purple. Sprinkle with salt, add 1 cup water, cover and simmer slowly 1 1/2 to 2 hours, or until cabbage is tender. Add more liquid if needed as cabbage cools. Thicken sauce by adding dumplings to hot but not boiling sauce. Simmer 3-4 minutes until thickened. Season with salt and melt in jelly.
Butter flour dumplings: Knead together 1 tablespoon each, butter & flour. Roll into tiny balls, then drop into the soup or sauce when it is ready, and simmer 2-3 minutes, or until properly thickened.
