Bile That Cabbage Down, Boys

Steamed cabbage was, if not frequent, at least common in the house where I grew up — particularly in the winter. And I’m inclined to say that’s why I like cooked cabbage. Except that cole slaw was frequent in the house where I grew up — particularly in the summer. And I don’t care for cole slaw. On the other hand, I do like raw cabbage sprinkled with a bit of salt. So let’s just say I’m conflicted on the subject of cabbage.

Nevertheless, I definitely like it cooked. As I thought about what to have with the Chicken Paprikas the other night it occurred to me that cooked cabbage is a popular middle European dish. This worked for me.

These days I usually steam cabbage in the microwave and I usually buy green cabbage. But this time I decided to go with red cabbage (to shore up my anthocyanin count) and I decided to braise it with apples and onions. Nothing particularly creative, but it was, in fact, a near-perfect complement to the paprikas.

Braised Red Cabbage

1 ea onion — peeled and sliced into half rounds
2 tbsp bacon grease
1/2 ea red cabbage — sliced and cored (about 4 cups)
2 ea apples — peeled, cored, and cut into thin wedges
1/4 c Madeira
2 tbsp cider vinegar
3 tbsp brown sugar
1 tsp cinnamon

Heat bacon grease over medium heat I a sauté pan. Add onions and cook until translucent. Add all remaining ingredients, cover, reduce heat, and simmer for 20 minutes or until cabbage is tender. Serves 4.

I used Braeburn apples in this. Lately they’ve become my favorite apple. They have a nice winey flavor, slightly tart, and just sweet enough to make a good eating apple. They also do well in cooked dishes — holding their shape and flavor. Consequently I’ve taken to keeping them around as a staple apple even when I buy other apples.

Technorati: recipe | side dish | cabbage

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