Ingredients

  • 1 tablespoon fat (from chicken, bacon, duck or fresh pork) or mild vegetable oil
  • 1 pound red cabbage (about half a typical head), cored and thinly sliced
  • 1 medium onion, thinly sliced
  • 3⁄4 teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar or honey, or to taste
 

Directions

  1. Melt the fat in a deep, flame-proof casserole over medium heat.
  2. Add the remaining ingredients and cook, stirring to distribute the seasonings, until the cabbage begins to soften.
  3. Cover and simmer over low heat until tender but not mushy, 90 minutes to 2 hours. Adjust the seasonings to taste.
 

Yield

Serves 6

 

Note

You can vary this dish by changing the fat. Bacon fat or pancetta is always delicious; so is chicken fat, either rendered with onion in the Jewish style or simply taken off the top of chilled chicken stock. Or use duck fat from Duck Confit. If you are making this to go with a pork roast, you can simply render out a little of the fat trimmed from the roast while you slice the cabbage and onions. 

 

Good to know

You can vary this dish by changing the fat. Bacon fat or pancetta is always delicious; so is chicken fat, either rendered with onion in the Jewish style or simply taken off the top of chilled chicken stock. Or use duck fat from Duck Confit. If you are making this to go with a pork roast, you can simply render out a little of the fat trimmed from the roast while you slice the cabbage and onions.

 

Which beer should I drink with this?

If eating with Pork Loin Stuffed with Prunes, a malty, slightly sweet ale like Alaskan Amber works well with this, but I prefer the sharper edge of a dry-finishing pale ale or IPA.

 

 

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The Microbrew Lover’s Cookbook 

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From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.

 

 

Photo: docman/Flickr