Well here it is, another braised red cabbage, but with boiled cider and raspberry vincotto vinegar. Sweet and tart = tangy!
You will be amazed how the layering of flavors bring out the best of this red cabbage.
It starts out by sautéing red onion in butter then spiked up with minced garlic.
Then bring on the shredded red cabbage to start the delicious sauté. Part one, of this combination cooking method…braising.
And don’t forget the honey, it supports the the tartness of the cider and vinegar.
Part two of the brazing is the deglazing and simmering the red cabbage with fresh apple cider, punched up with the boiled cider and raspberry vincotto vinegar.
Now kick it up a notch with crushed red pepper, a few grinds of black fresh pepper and a kiss of sriracha.
Now sit back and let the flavors develop…Yum!
- 6 Qt Brasier, Ruffoni Copper Cookware *
- Chef Knife
- Rubber Spatula, Heat Proof
- Measuring cups and spoons
- 1 Lg Red cabbage, core removed, quartered and sliced thin
- 1/2 C Butter
- 1-2 Red/Purple Onions, sliced thin
- 4 Garlic cloves, minced
- 3-4 T Honey, to taste
- 2 C Apple cider
- 1/2 C Chicken stock
- 1/2 C Boiled Cider *
- 1/4 C Raspberry Vincotto Vinegar *
- 1/4 t All Spice, ground
- 1/8 t Crushed red pepper
- 1 kiss Sriracha, (squirt or two)
- 1 T+ Italian parsley, thyme, oregano, minced
- Few grinds of black pepper
- Sea Salt to Taste
- Start the braise- Part one. Heat brazier to warm add butter. When butter is melted, begin to sauté onions until glassy. Then stir in garlic and continue to sauté for a 3 or so minutes.
- Add red cabbage and sauté until well coated and show signs of wilting.
- Add braising liquid. Stir in apple cider, boiled cider, and raspberry vincotto vinegar. Bring up to a low boil and simmer over low heat for at least an 45-60 minutes or until tender.
- Stir in parsley, chives and tarragon. And season with salt and pepper.