Monday, October 31, 2011

Braised Red Cabbage Confit

Some days ago we went to a fancy new restaurant and there was a very tasty side-dish - a red cabbage confit. So I decided to find the recipe and to make it at home. This recipe is from here.
Serves 6
  • 1 small head red cabbage, quartered and cored
  • 1 medium red beet
  • ½ cup red wine vinegar
  • ¼ cup sugar
  • 5 tablespoons butter
  • 1 small onion, thinly sliced
  • 1 bouquet garni (thyme, rosemary, parsley and bay leaf)
  • 1 tablespoon caraway seeds
  • ½ cup freshly squeezed orange juice or orange concentrate
  • ½ cup dry red wine
  • Kosher salt and freshly ground black pepper

Slice the cabbage into ¼-inch wide ribbons and place in a large bowl. Peel the beet and grate it on the large holes of a box grater. Add the grated beet, vinegar, and sugar to the cabbage and mix until well combined. Set aside for 30 minutes.
Melt 3 tablespoons of the butter in a large deep sauté pan over medium heat. Add the onion and sauté until golden brown, about 5 minutes. Add the marinated cabbage mixture and bouquet garni and cook for 10 minutes.
Add the orange juice and wine and simmer until the cabbage is tender and the liquid has reduced by half, about 15 minutes. Season to taste with salt and pepper and stir in the remaining 2 Tablespoons of butter.

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