RED CABBAGE WITH CRANBERRIES
There are many variations on the braised cabbage theme. This version has a lot of pizzazz because it includes dried cranberries as well as fresh or frozen cranberries. The tart edge creates a nice balance with the sweetness of brown sugar and balsamic. It reheats well and is, in fact, better the second day.
TO MAKE AHEAD >> Cool and refrigerate airtight in nonreactive container. Reheat on medium heat, adding a tablespoon or two of water if it is dry.
8 servings
YIELD >> INGREDIENTS
2 tablespoons butter
1medium red onion, halved top to bottom, thinly sliced
1 medium red cabbage
1tart apple, such as Granny Smith, peeled, cored, coarsely chopped 3tablespoons balsamic vinegar, or to taste 2tablespoons brown sugar, or to taste 1 teaspoon pumpkin pie spice 3tablespoons dried cranberries
2/3 cup fresh or frozen cranberries
Salt and freshly ground black pepper, to taste
DIRECTIONS
Melt the butter in a Dutch oven or pot on medium-high heat. Add onion and cook until onion softens but does not brown, stirring occasionally, 4to 6minutes.
Quarter the cabbage, remove the central hard core and discard, then cut the rest crosswise into thin slices. Add to pot with the onions and all remaining ingredients, seasoning well. Stir and cover and cook over low heat for 1½ to 2 hours, stirring occasionally. The cabbage should be completely soft. Taste to check seasoning; you may want to add more vinegar or sugar, as well as salt and pepper and then cook for another 5 minutes to let seasoning be absorbed. Serve at once if desired, but the mix will taste even better the next day.