Ask and Ye Shall Receive

I’d been meaning to post this recipe for a while but kept on forgetting. Then, this past weekend, Rich got this e-mail from his Aunt Kathy:

I guess this message is actually for  Molly… I can’t tell you how much Bob [her husband] has talked about the cabbage dish you prepared for Sheila’s [Rich’s mom] at Christmas….well  he FINALLY bought some cabbage today & is holding out for the perfect Molly recipe! Do you mind sharing it ? He really loved it.

So in honor of Aunt Kathy and Uncle Bob, here is the recipe. It’s a great example of a touch of dried fruit bringing a dish to the next level.

Braised Red Cabbage with Dried Cranberries

Ingredients

Half a 2-3 lb. red cabbage, cut into thin strips
Half a red onion, diced
Red wine vinegar
About a tablespoon and a half of dried cranberries (dried cherries, dried blueberries, or even raisins would also be lovely)
Enough oil to coat a pan

We don't actually eat cats. I promise.

Directions

Heat oil in large pan over medium heat. Add red onion and a pinch of salt to get the onions to sweat and soften. You want the onions to soften, but not brown, so stir them occasionally with a wooden spoon. It should take between 7-10 minutes.

While the onions cook, peel off the first few layers of the red cabbage, and cut it in half, lengthwise. Using a large knife, carefully cut out the white core at the bottom of the head and discard. (Although, Bob tells me he munches on the core as he preps the cabbage.) Rest the cabbage flat on its belly, and slice cabbage crosswise to form thin strips.

When the onion has softened (but not browned) add the cabbage strips to the pan, toss in another dash of salt, and give the cabbage and onions a stir. Cook the cabbage until it softens, stirring every few minutes. I’m not going to lie, it’s going to take some time — at least 20 minutes, probably closer to 30. But it’s totally worth it.

When the cabbage has softened, stir in a tablespoon of red wine vinegar and braise the cabbage for about three minutes. Give it a taste. Does it taste sour enough to your liking? If not, add another half a tablespoon and cook for another three or so minutes. Taste again. Add another half tablespoon more if it’s still not there. I use about two tablespoons red wine vinegar, but I know that might be too puckery for some.

When the flavor is right for you,  stir in the dried cranberries. Give them three minutes or so to soften and become part of the dish.

Remove from heat and enjoy!

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3 thoughts on “Ask and Ye Shall Receive

  1. I really like the way this dish looks and sounds. I’m a carnivore trying to cut back on meat consumption. Your blog is a source of great ideas and recipes. I love to visit here. I hope you have a great day. Blessings…Mary

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