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Citrus-Spiced Red Cabbage
Nb persons: 6
Yield:
Preparation time:
Total time: 50 MIN PLUS 1 HR MARINATING
Source:
| Star chef Suzanne Goin makes her insanely good side dish by glazing red cabbage in a simple caramel spiked with spices, red wine and port. | |
| 1 lb | red cabbage—halved, cored and sliced 1/8-inch thick |
| 1/2 cup | fresh lemon juice |
| 1/2 cup | fresh orange juice |
| 1/3 cup | sugar |
| 1/4 cup | duck fat or unsalted butter |
| 1 large | onion, thinly sliced |
| 2 teaspoons | thyme leaves |
| 1 | árbol chile with seeds, crumbled |
| 1/2 teaspoon | ground allspice |
| Kosher salt | |
| Freshly ground pepper | |
| 1 1/2 cups | dry red wine |
| 1/2 cup | port |
In a large bowl, toss the cabbage, lemon juice and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.
Set a large enameled cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook without stirring until melted and starting to caramelize, about 3 minutes. Stir in the duck fat. Add the onion, thyme, chile, allspice, 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized, about 7 minutes. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 cup, about 5 minutes. Add the cabbage and accumulated juices and 1 teaspoon of salt. Cook over moderate heat, stirring often, until the cabbage is tender and glazed, about 20 minutes. Season with salt and pepper. Serve hot or warm.
MAKE AHEAD The braised cabbage can be refrigerated for 2 days. Reheat before serving.
SERVE WITH Bratwurst with Mustardy Fried Potatoes.
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