For me, a visit to a supermarket or a farmer’s market holds the same excitement as someone getting all dressed up for a night on the town — for the possibility of meeting that special someone! The aisles and aisles of fresh produces are filled with promises that this could be the trip that I’ll find the “one” that I could spend the rest of my culinary life with! (You can probably tell by now that I live a very exciting life.) I love finding interesting fruits and vegetables to try out new recipes!
When I first picked up a red cabbage out of impulse a few months ago while shopping for Thanksgiving dinner, I thought it was just a fling. I did a double take when I saw it for the first time sitting confidently next to its more mainstream cousin and I was instantly smitten by its uniquely rich, deep purple color. I saw such potential in this vegetable but I wasn’t sure if it were a candidate for a life partner. Well, it was!
Since then, this manly vegetable has found its spot in my dining table as part of my regular repertories. I’ve tried many times to perfect the braised cabbage recipe and after many mediocre attempts, I think I finally got it! It’s final. With this recipe, the red cabbage and I are going to have very happy gastronomic life together!
Braised Red Cabbage
1 whole head of red cabbage, sliced
1/2 Fuji apple, sliced (I highly recommend Fuji for its sweet-and-sour flavor and its crispy texture)
3 tablespoon olive oil
3/4 cup apple cider vinegar
3/4 cup red wine
2 tablespoon agave nectar
Heat a large sauté pan or medium dutch oven in medium heat and add olive oil. Add the cabbage and sauté until cabbage slices are coated with oil. Add apple slices and cook for a few minutes. Don’t worry if they’re not completely cooked at this point as you’ll have time to braise! Add salt and pepper to taste.
After you cook for about 5-7 minutes and the cabbage and apple starts to wilt a little, add the red wine and deglaze the bottom of the pan. Add the vinegar and agave vinegar and cook until everything wilts down to half the original volume.
You can cook it longer if you like a soft consistency. I like it with a nice crunchy bite so I take the pan off the heat pretty early, about 15 minutes. Serve hot or cold. It makes a wonderful side dish to chicken or fish hot, and a delicious salad when served cold. Enjoy!