Cider-Braised Red Cabbage

Cider-Braised Red CabbageMatt Taylor-Gross

Braised cabbage, a common side dish in Germany, classically has both sweet and sour flavors. In chef Thomas Ferlesch's version from Werkstatt restaurant in Brooklyn, a generous amount of fat—he prefers to use lard or duck fat for their rich texture—and juicy red wine round out the tart flavors of cranberry, vinegar, and apple cider.