The perfect dish to round out your comfort meal
These dreary months of cold, damp weather are reason enough to cook up something full of comfort and deep, rich flavors.
That’s why I love this dish. It can be the sidekick to many main entrees. Recently, I roasted a goose and served this alongside to rave reviews.
A savory and comforting winter dish, this luscious cabbage would also be wonderful served with roast pork chops or loin or pork, roast Cornish hens, chicken breasts or thighs, grilled chicken or turkey sausages, or my favorite winter beef pot roast: sauerbraten.
Goose fat is the secret ingredient in this time-tested classic. You’ll find frozen goose fat at a good European deli. If you can’t find it, you can use duck fat, chicken fat or olive oil.
The warm spices of nutmeg and cloves, apples and red wine offer up sweetened, fruity layers of flavor. This is one of those dishes that requires just a few steps to prepare and tastes even better after a day.
Braised Red Cabbage With Red Wine
Makes: 4 to 6 servings 3tablespoons goose fat
1 onion, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, minced
1 large red cabbage (about 3 1⁄2 to 4 pounds), shredded
2 green apples, peeled, cored and coarsely chopped
1cup dry red wine
1 1⁄2 cups chicken broth, divided 1⁄2 teaspoon salt, or to taste 1⁄4 teaspoon freshly ground black pepper
1 bay leaf
Good pinch ground nutmeg Good pinch ground cloves 1tablespoon brown sugar 2 tablespoons red wine vinegar
1 tablespoon finely chopped parsley, for garnish
1: In a medium Dutch oven or casserole, heat the fat over medium heat. Saute onion and carrot until softened, 5 to 7 minutes. Add garlic and saute another minute.
2: Add the shredded cabbage and chopped apples to the pan. Cover the pan for 2 minutes to steam the cabbage and encourage it to soften. Remove the top, toss and cook for 5 to 6 minutes more, stirring occasionally, or until the cabbage is beginning to soften.
3: Add 1 cup each of wine and broth, the salt, pepper, seasonings and sugar, stir to mix well and cover the pan. Reduce the heat to very low and simmer gently for about 1hour, or until very tender. Add the remaining 1⁄2 cup broth and the vinegar and cook, covered for 15 more minutes or until the mixture is nicely flavored and the cabbage is soft. Taste for seasoning.
4: Transfer into a serving bowl using a slotted spoon and garnish with the parsley.
Advance preparation: This may be made up to three days ahead; cover and refrigerate. Reheat gently.