Braised Red Cabbage
Light cooking is often fast cooking, but not always. This dish, though it takes only a little time to put together, needs a good two hours on the stove to taste its best.
I like to serve it with duck and turkey sausage or one of the other flavored poultry sausages on the market. They’re well-seasoned and contain less fat than the traditional beef and pork sausages.
If you have any red cabbage left over, just cover it and refrigerate--it will taste even better the second day.
Heat oil and butter in 5-quart Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes.
Stir in shredded cabbage, water, vinegar, sugar, caraway seeds and salt. Bury apple quarters and bacon pieces in cabbage. Bring to boil, then reduce heat and simmer, covered, until very tender, about 2 hours. Check cabbage periodically during simmering and stir. If cabbage looks dry, add a bit more water.
Adjust seasoning. Cool thoroughly, then refrigerate overnight. Reheat over low heat before serving.
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