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Braised red cabbage

Braised red cabbage
Robert Gauthier / Los Angeles Times

DECEMBER is a month for feasting -- which is not necessarily to say gorging, though it sometimes seems like it. Eating well is not the same thing as stuffing yourself and eating sensibly is not the same as being dull. ... Read more

Total time: 2 1/2 hours, plus 8 hours chilling | Serves 8
  • 1 tablespoon grape seed oil
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 1 (2-pound) head red cabbage, cored and shredded (about 16 cups)
  • 1 cup water
  • 1/4 cup white wine vinegar
  • 3 tablespoons sugar
  • 1 teaspoon fennel seeds
  • 1 1/2 teaspoons salt
  • 2 slices bacon, cut into quarters

Step 1Heat the oil in a 5-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add the bacon. Bring to a boil then reduce the heat, and simmer, covered, until very tender, about 2 hours. Check the cabbage periodically and stir. If the cabbage looks dry, add a bit more water. Adjust the seasoning.

Step 2Cool thoroughly, then refrigerate the cabbage overnight. Reheat over low heat before serving.


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