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Friday, December 2, 2011

red cabbage braised with apples, bacon, maple, and ginger


i have a special reverence for cabbage. i'm not sure what it is, exactly, that has put cabbage on a pedestal for me, but it's certainly perched up high. it's one of the most beautiful vegetables of any season, and the density i always find surprising and impressive. plus, it just feels healthy. raw, cooked, fermented--i simply love cabbage.

the beauty above is from nash's organic farm. isn't it just so pretty? chopped and cooked for an hour with apples and a couple of strips of bacon, this cabbage was as spectacularly delicious as it was stately and gorgeous. the flavor is spicy and fruity, sweet and sour, and thoroughly perfect. i think it would be a lovely addition to a holiday meal.


chopped cabbage is almost as cool as the whole head. i'm always impressed by the intricate, wrinkled growth patterns, how the leaves nest into each other. neat!


red cabbage braised with maple and ginger
from molly stevens' all about braising

1 tsp olive oil or vegetable oil
2 slices bacon, chopped
1 1/2 Tbsp butter
1 medium onion, thinly sliced
1 tart apple, peeled, cored, and thinly sliced
1 tsp grated fresh ginger
1 medium head red cabbage (about 1 3/4 lbs), quartered, cored, and sliced
1/4 apple cider vinegar
2 Tbsp pure maple syrup

preheat oven to 300 degrees.

fry the bacon over medium heat in a large, deep, ovenproof braising pan with a tight-fitting lid until crisp, about 5 minutes. add 1 tsp oil if it seems necessary. remove bacon with slotted spoon and drain in paper towels.

add butter to the pan and stir in the sliced onion. season with salt and pepper and cook, stirring periodically, until soft, about 2 minutes. add apple and ginger and stir to combine. increase heat to medium-high and and add the cabbage, a few handfuls at a time, stirring to cook down until it all fits in the pan. cook about 6 minutes, stirring, until the cabbage begins to wilt. add the cider vinegar, syrup, and cooked bacon. stir to combine and let the liquid come to a boil.

cover the pan and put in oven. braise at a gentle simmer, stirring every 20 minutes, until the cabbage is tender, about 1 hour. serve warm or at room temperature.


sources:

bacon from skagit river ranch
cabbage from nash's organic produce
onion from willie green's organics
apple from collins family orchard


4 comments:

  1. Cabbage is one of the few foods I couldn't/wouldn't eat. (I generally like to eat everything.) Then, after college, I decided it was stupid that there was this one food I wouldn't eat, so I made a conscious effort to eat cabbage in some variety every day. Sauerkraut, cole slaw, cabbage salad etc. Now it's one of my favorite foods.

    Your blog makes me hungry.

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  2. it took me a while to come around as well. i remember HATING slaw as a kid, but i think it was a response to the dressing more than the cabbage.

    if you haven't tried braising it, i highly recommend this recipe. cabbage forever!

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  3. This comment has been removed by a blog administrator.

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  4. I love soups and this one looks yummy! Perfect for the weather.chowringhee satya niketan menu

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