Viennese Red Cabbage |
| 3 lb red cabbage (firm
whole head)
1/2 cup goose fat (duck or chicken, if must be) 2-3 Tbsp brown sugar 1 onion 2 apples 1/3 cup caraway seed 1/2 cup red wine vinegar (Balsamic) 1/2 cup red wine lemon peel salt and pepper Shred the cabbage discarding the hard stem portion, wash, and drain. In a pot large enough to hold the shredded cabbage, slowly cook the chopped onion and the brown sugar in the fat until the onion is well wilted. Stir frequently. Add the red cabbage and stir to coat the cabbage with fat. Let cook slowly while peeling and slicing the apples. Add apples to the pot and stir. Add vinegar. Add caraway seed. Add lemon peel (or seville orange juice). Add salt and pepper. Add wine. Cook very slowly for at least one hour. Most, if not almost all, the liquid should have evaporated. This dish reheats and/or freezes very well.
If doubling or trippling this recipe (be sure you have a large enough pot)
do not increase the fat proportionately. For a trippled recipe, 3/4
- 1 cup fat is sufficient. Likewise, judge the amount of wine needed from
the liquid level in the pot. Never fully cover the cabbage.
Do proportionately increase all other ingredients.
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