Tuesday, June 3, 2008
Red Cabbage with Apples and Honey
I want to play the greatest game ever so this is going to be quick and dirty. This recipe is from this cookbook. We had it with roast pork. It would be equally at home with a roast chicken or braised chicken/pork.
4 cardamom pods
1 teaspoon coriander seeds
1/2 cup honey
4 cups apple juice
1/3 cup white wine vinegar (both George and I agreed that the dish needed more acidity..so maybe a little more that 1/3 cup)
4 ounces smoked country bacon, cut into 1-by-1/2 inch strips
2 medium onions, peeled and thinly sliced
1 head red cabbage, quartered, cored, and thinly sliced
2 Granny Smith apples, cored and diced
Put a rack in the lower third of the oven and preheat the oven to 300F.
2. In a spice grinder or coffee grinder, finely grind the cardamom and coriander seeds. Bring the honey, ground spices, apple juice and vinegar to a boil and reduce by half.
3. In a medium cast-iron pot or Dutch oven, cook the bacon over medium-high heat until translucent, 5 to 7 minutes. Add the onions and cook for 5 minutes more. Add the red cabbage and apples and cook, stirring, until softened about 15 minutes. (Unless you have a really large pot, you might have to add half the cabbage, cook until wilted and then add the other half.) Pour the reduced honey-apple mixture over the cabbage and toss to coat. Cover the pot and transfer it to the oven.
4. Braise for 2 hours, or until the cabbage is very tender. Taste for seasoning...shouldn't need much salt.
Btw, the cold cabbage is delicious on sandwiches. Just take the leftover roasted meat, some good, strong mustard, cabbage and bookend it with hearty bread.
Time-10 minutes of prep, 2.25 hours of cooking time.
Cost-Cheap...I think the most expensive part of this recipe is the apple juice.
No LOLCat for you!