+
0 (0)

Vegetables, Vegetarian

Braised red cabbage with toasted hazelnuts

Braised red cabbage with toasted hazelnuts
Kirk McKoy / Los Angeles Times

Even if you're the kind of person who types out production schedules for holiday meals -- the days laid out according to brining times and baking itineraries -- and especially if you aren't, the day before Thanksgiving can bring on ... Read more

Total time: 1 1/2 hours | Serves 8 to 10
  • 2 tablespoons unsalted butter
  • 1/4 cup finely chopped shallots
  • 1 cup peeled and diced apples (approximately 1 large apple), cut into half-inch pieces
  • 1 medium red cabbage (about 2 1/2 pounds), cored, tough outer leaves removed and thinly sliced (about 8 cups)
  • 2 tablespoons apple cider vinegar
  • 1 cup dry red wine, divided
  • 1 tablespoon honey
  • Salt
  • 4 sprigs of thyme
  • 12 juniper berries
  • Pepper
  • 1 teaspoon caraway seeds
  • 1 cup hazelnuts, toasted, skins removed and coarsely chopped

Step 1In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.

Step 2Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoon salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.

Step 3Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.

Step 4When the cabbage is almost done, toast the caraway seeds in a small saute pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.

Step 5When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.

Note: For the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator.

HAVE YOU TRIED


Tarte Tatin
Tarte Tatin

Lamb frankie
Lamb frankie

Arroz con chorizo y camarones
Arroz con chorizo y camarones

Banana cream pie
Banana cream pie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Vegetables

Roasted carrots with carrot top pesto
Ramen Hood's fried broccoli
Spring vegetables baked in parchment
Roasted artichokes