Braised Red Cabbage

Braised Red Cabbage

Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage.Ingalls Photography

Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. This recipe first appeared in the tablet edition of our November 2014 issue and is a part of the story Holiday for the Heroes.

Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. This recipe first appeared in the tablet edition of our November 2014 issue.
Yield: serves 8-10

Ingredients

  • 1¼ cups dry red wine
  • 1¼ cups ruby port
  • 1 cup honey
  • ½ cups red wine vinegar
  • 2 heads red cabbage, cored and thinly sliced
  • 2 semisweet apples, such as Fuji, peeled and coarsely grated
  • 1 large yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices thick-cut bacon, cut into 2" pieces
  • 1 large russet potato, peeled and coarsely grated

Instructions

  1. Mix red wine, port, honey, vinegar, cabbage, apples, onion, salt, and pepper in a bowl. Transfer to a roasted pan and cover with a sheet of parchment paper; press a 9" x 13" baking dish filled with cans over the top to weigh mixture down; chill overnight.
  2. The next day, heat oven to 350°. Cook bacon in an 8-qt. Dutch oven over medium-high until fat is rendered, 6-8 minutes. Stir in reserved cabbage mixture with its liquid; boil. Stir in potato. Place a piece of parchment paper over surface of cabbage mixture; bake, covered, until thickened and cabbage is tender, 2-2½ hours.