Braised Red Cabbage
Red cabbage is one of winter’s most often overlooked and truly beautiful foods. Braised here with some of the bacon from Dan Fox’s own farm, Willow Creek Farms, and a healthy amount of vinegar, it takes on a complex flavor that will have you seriously excited about cabbage.
Ingredients
1 teaspoon juniper
1 teaspoon coriander
1 teaspoon whole peppercorns
1 bay leaf
1–2 sprigs fresh thyme
3 ounces bacon, diced small (Heritage Tavern uses Willow Creek Farms bacon ends)
1 red onion, julienned
4 cloves garlic, minced
1 head purple cabbage, cut into quarters, core removed, julienned (food processor works well)
1 tablespoon kosher salt
¾ cup red wine vinegar
⅓ dry red wine
Directions
Preheat the oven to 350 degrees F.
Combine the juniper, coriander, peppercorns, bay leaf and thyme in a tea infuser or cheesecloth bundle.
On the stovetop, heat a Dutch oven over medium-high heat. Render the bacon until cooked partway through, then add the onions and garlic and cook until they sweat (do not let them color). Add the cabbage and the salt to help it break down. Sweat the cabbage until it loosens up, a few minutes.
Deglaze the pot with the red wine vinegar and red wine, and add the sachet of herbs and spices. Put the lid on the Dutch oven and put it in the oven to braise for about 20 minutes.
See how much liquid is left, and if there’s a lot, continue to cook until it reduces and the syrup becomes like a glaze.
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