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Braised Red Cabbage

Braised Red Cabbage
Los Angeles Times

Light cooking is often fast cooking, but not always. This dish, though it takes only a little time to put together, needs a good two hours on the stove to taste its best. I like to serve it with duck ... Read more

Total time: 2 1/2 hours plus 8 hours chilling | Serves 8
  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1 cup diced onion
  • 1 clove garlic, minced
  • 1 (2-pound) head red cabbage, cored and shredded
  • 1 cup water
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1 apple, seeded and quartered
  • 1 thick slice bacon, cut in thirds

Step 1Heat oil and butter in 5-quart Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes.

Step 2Stir in shredded cabbage, water, vinegar, sugar, caraway seeds and salt. Bury apple quarters and bacon pieces in cabbage. Bring to boil, then reduce heat and simmer, covered, until very tender, about 2 hours. Check cabbage periodically during simmering and stir. If cabbage looks dry, add a bit more water.

Step 3Adjust seasoning. Cool thoroughly, then refrigerate overnight. Reheat over low heat before serving.


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