RCP: Red Wine Cabbage

Laura Calder's recipe for red cabbage with bacon and apples, from her French Food at Home show. I left out the currants.

Red Wine Cabbage
Serves 4-6

1/2 lb red cabbage (about half a small cabbage)
1 Tbsp pork or duck fat or vegetable oil
4 slices bacon, cut into lardons (i.e. cut crosswise into 1/4 inch strips)
1 onion, chopped
1 Tbsp red wine or balsamic vinegar, more if needed
1/2 cup dry red wine
1/2 cup beef or vegetable stock
Salt and pepper
1 Tbsp brown sugar, more to taste
1 apple, peeled, cored, and chopped
1/4 cup currants (optional)

Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and sauté until cooked, then remove with a slotted spoon.

Next, cook the onion until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. Pour over the liquid ingredients. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the sugar, apple, and currents, and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.

Oops! Typo alert!

>> Add the onion and sauté until cooked, then remove with a slotted spoon.

Next, cook the onion until soft, but not brown. Put the bacon back in. <<

I had to read it three times to figure it out.

John

Oops! Typo alert!

>> Add the onion and sauté until cooked, then remove with a slotted spoon.

Next, cook the onion until soft, but not brown. Put the bacon back in. <<

I had to read it three times to figure it out.

John

Oops. That's in the original recipe at foodnetwork.ca. I've corrected it here. You cook the bacon first!

I have served and consumed Rotkohl for many years. One thing I discovered is that it is one of those "2 preference" dishes. Some people prefer it "young" and almost crispy and others prefer it "well cooked".

[Jenise]

Sounds quite tasty, Ted, but one cup plus of liquid for a half pound of cabbage seems unusually wet. It's not?

Sounds quite tasty, Ted, but one cup plus of liquid for a half pound of cabbage seems unusually wet. It's not?

No, in the 40 minutes or more of cooking, the liquid seems to be either absorbed or evaporated. It isn't dry, though, just moist. To be honest, I didn't weigh the cabbage, so there might have been more than 1/2 lb.