Braised Red Cabbage I

Braised Red Cabbage I Recipe from Germany with Red Wine and Goose

Region / culture: Germany | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Braised Red Cabbage I is a classic dish that combines the sweet and tart flavors of red cabbage, apples, and red wine to create a hearty and colorful side dish. This recipe is perfect for those who appreciate the depth of flavor that comes from slow cooking. It's a versatile dish that pairs well with a variety of meats, making it a staple for family dinners and special occasions alike.

History

The tradition of braising red cabbage can be traced back to European cuisines, particularly in countries like Germany, Poland, and the Netherlands. It's a dish that has evolved over centuries, with each region adding its own unique twist to the recipe. The addition of apples and red wine vinegar is a common variation that adds sweetness and acidity, balancing the natural bitterness of the cabbage.

Ingredients

1 large head of red cabbage
1 cup of red wine
2 tsp of red wine vinegar
1 bay leaf
2 tsp of rendered goose or duck fat
1 medium onion, sliced
2 Jonathan apples, peeled, cored, and diced
salt and freshly ground black pepper to taste
1 tsp of red gooseberry jam or red currant jelly

How to prepare

Remove and discard any damaged leaves from the cabbage. Core the cabbage and cut it into quarters, then shred it into 0.25 inch pieces.
In a bowl, combine the wine, vinegar, and bay leaf.
Heat the goose or duck fat in a large, deep casserole over medium-high heat.
Sauté the onion in the hot fat until it becomes lightly browned, stirring occasionally for about 5 minutes.
Add the cabbage, apples, and the wine-vinegar mixture to the casserole. Season with salt and pepper.
Cover the casserole and cook slowly for 45 minutes, stirring occasionally.

Variations

For a twist on the traditional recipe, try adding a splash of balsamic vinegar or a sprinkle of brown sugar. Some variations also include spices like cloves and cinnamon for added warmth and complexity.

Cooking Tips & Tricks

For the best results, choose a firm, bright red head of cabbage. When braising, keep the heat low and steady to allow the cabbage to soften without becoming mushy. The addition of a bay leaf during the cooking process infuses the dish with a subtle layer of flavor. If you prefer a slightly sweeter dish, you can adjust the amount of red currant jelly to taste.

Serving Suggestions

Serve this dish warm as a side to roasted meats like pork, duck, or turkey. It also pairs beautifully with sausages and mashed potatoes for a comforting, hearty meal.

Cooking Techniques

Braising is the key technique used in this recipe, which involves slowly cooking the cabbage in a small amount of liquid. This method allows the cabbage to become tender and absorb the flavors of the other ingredients.

Ingredient Substitutions

If red wine is not available, you can substitute it with beef broth or apple juice for a non-alcoholic version. Similarly, if red currant jelly is hard to find, cranberry sauce or raspberry jam can be used as alternatives.

Make Ahead Tips

This dish can be made ahead of time and reheated, as the flavors tend to deepen and meld when stored. Simply cool the cabbage completely before refrigerating, then reheat gently on the stove or in the microwave.

Presentation Ideas

For an elegant presentation, serve the braised cabbage in a deep dish, garnished with fresh parsley or apple slices. A drizzle of the cooking liquid can add an extra touch of flavor and color.

Pairing Recommendations

Braised Red Cabbage I pairs well with full-bodied red wines such as Merlot or Cabernet Sauvignon, which complement the richness of the dish. For beer lovers, a dark ale or stout can also be a great match.

Storage and Reheating Instructions

Leftover Braised Red Cabbage I can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a saucepan over medium heat, adding a little water or broth if necessary to prevent sticking.

Nutrition Information

Calories per serving

A serving of Braised Red Cabbage I contains approximately 120 calories, making it a low-calorie addition to any meal.

Carbohydrates

A serving of Braised Red Cabbage I contains approximately 15 grams of carbohydrates. The majority of these carbs come from the natural sugars in the apples and the cabbage itself, making it a healthy source of energy.

Fats

This dish is relatively low in fat, with only about 5 grams per serving, most of which comes from the rendered fat used for sautéing. Using goose or duck fat not only adds flavor but also provides a small amount of healthy monounsaturated and polyunsaturated fats.

Proteins

Braised Red Cabbage I is not a significant source of protein, containing less than 2 grams per serving. It's best served as a side dish alongside a protein-rich main course.

Vitamins and minerals

Red cabbage is a nutritional powerhouse, rich in vitamins C and K, as well as minerals like potassium and manganese. This dish is an excellent way to boost your intake of essential nutrients.

Alergens

This recipe is free from common allergens such as nuts, dairy, and gluten. However, those with sensitivities to sulfites should be cautious of the red wine and vinegar content.

Summary

Overall, Braised Red Cabbage I is a nutritious side dish that offers a good balance of carbohydrates, vitamins, and minerals with low fat and calorie content. It's an excellent choice for those looking to add more vegetables to their diet.

Summary

Braised Red Cabbage I is a timeless dish that combines the rich flavors of red cabbage, apples, and red wine to create a delicious and nutritious side dish. With its vibrant color and depth of flavor, it's sure to become a favorite in your recipe collection. Whether you're serving it at a family dinner or a special occasion, this braised cabbage is a versatile and satisfying choice.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the countryside. I remember it like it was yesterday - the crisp autumn air, the leaves turning a vibrant red and gold, the smell of wood smoke drifting through the air. It was a time of harvest, of abundance, of gathering together with family and friends to celebrate the season.

I had always loved to cook, even as a child. My mother taught me the basics, but it was my grandmother who truly inspired me. She was a wonderful cook, and her kitchen was always filled with the most delicious aromas. I spent countless hours by her side, watching and learning as she worked her magic with pots and pans, creating dishes that were as beautiful as they were delicious.

One day, as I was helping my grandmother prepare for a big family dinner, I stumbled upon a faded old cookbook tucked away on a high shelf. Curious, I pulled it down and began leafing through its pages. And that's when I found it - the recipe for Braised Red Cabbage.

I had never heard of such a dish before, but something about the recipe spoke to me. The combination of sweet and tangy flavors, the rich color of the cabbage, the hint of warmth from the spices - it all sounded so enticing. I knew I had to try it.

With my grandmother's guidance, I set to work. We chopped and sliced, sautéed and simmered, until finally, the dish was ready. The aroma that filled the kitchen was heavenly - a mix of caramelized onions, apple cider vinegar, and a touch of brown sugar. I couldn't wait to taste it.

When we sat down to dinner that night, the Braised Red Cabbage stole the show. The flavors were bold and comforting, the texture was tender and satisfying. I had never tasted anything quite like it before, and I was hooked.

From that day on, Braised Red Cabbage became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time, it brought back memories of that crisp autumn day when I first discovered the recipe, and I couldn't help but smile.

Over the years, I have made some tweaks and adjustments to the original recipe, adding my own personal touch here and there. I have shared it with friends and neighbors, passing on the tradition of Braised Red Cabbage to a new generation.

And now, as I stand in my kitchen, stirring a pot of cabbage that is slowly braising on the stove, I can't help but feel grateful for that old cookbook, for my grandmother's guidance, and for the joy that cooking has brought into my life. The memory of finding this recipe for the first time will always hold a special place in my heart, a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.