Red Cabbage Confit
Crunchy and colorful. Different and slightly daring. Succulent and sweet ‘n sour. Try it for a welcome change from carb-laden side dishes.
Pairs perfectly with chicken and meat dishes.
Ingredients
Serves 8–10
- • 1 16-oz (450-g) bag shredded red cabbage
- • 1 onion finely chopped
- • 2 Tbsp walnut oil
- • 1 tart apple peeled and diced
- • 3 Tbsp vinegar
- • 3 Tbsp dry red wine
- • ⅓ cup dark red or purple jam (see tip)
- • 1 Tbsp honey
- • 1 tsp salt or to taste
- • pepper to taste
Preparation
Prepare a large bowl filled halfway with water and ice cubes. Pour cabbage in and soak for 15 minutes. Drain and set aside. Meanwhile in a 5- or 6-quart pot sauté onion in oil until golden brown approximately 10 minutes stirring occasionally.
Add cabbage and remaining ingredients mixing well. Bring to a boil; reduce flame and simmer for 30 minutes partially covered until most of the liquid evaporates.
Note I find that soaking cabbage in ice water prior to cooking helps remove the processed “off” taste that often accompanies bagged shredded cabbage. It also helps prevent the cabbage from becoming too limp while cooking.
Tipo : I love seedless raspberry jam or regular raspberry jam with this recipe. You can also use grape jelly. If you don’t use jam on Pesach sub brown sugar. Start with 3 Tbsp and adjust to taste. You might want to up some of the other ingredients as well.
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