This sweet-and-sour cabbage is a versatile fall side dish that pairs with everything from turkey to pork to salmon. Not only can it be made in advance, it should be, as both the flavor and texture will noticeably improve.
Ingredients
1 small red cabbage, about 2 1/2 lbs (1.13 kg)
2 tbsp (30 mL) duck fat or canola oil
2 large onions, each about
6 oz (170 g), thinly sliced
1 1/2 cups (375 mL) dry, fruity red wine such as Gamay or Pinot Noir
1/2 cup (125 mL) red wine vinegar
2 tbsp (30 mL) sugar
Large pinch ground cloves
Salt and freshly ground pepper to taste
2 large McIntosh apples, each about 7 oz (200 g)
Preparation
1. Remove and discard any dark or damaged outer leaves of cabbage. Cut into sixths through core. Slice cabbage thinly, preferably on a mandoline. Discard cores.
2. In a large, heavy-duty pot, heat duck fat or oil over medium heat. Add onions. Cook, stirring occasionally, for 5 minutes. Add cabbage, wine, vinegar, sugar, cloves, salt and pepper. Cover and raise heat to high.
3. Meanwhile, peel, quarter, core and slice apples. Add to pot. When it starts to boil, reduce heat to maintain a gentle simmer.
4. Cook covered, stirring occasionally, until apples have disappeared and cabbage is soft, about 1 1/2 hours. Remove lid and raise heat to medium. Cook, stirring often, until liquid in pot is syrupy, 10 to 15 minutes. Serve hot. (Leftover cabbage will keep, covered and refrigerated, for up to 1 week.)
main ingredients: type of dish:side-dish cuisine:season and occasion:dietary considerations: Array
