Braised Red Cabbage

Name: Braised Red Cabbage
Total time: PT0D0H0M
Yield: serves 8-10
Ingredients: 1¼ cups dry red wine; 1¼ cups ruby port; 1 cup honey; ½ cups red wine vinegar; 2 heads red cabbage, cored and thinly sliced; 2 semisweet apples, such as Fuji, peeled and coarsely grated; 1 large yellow onion, thinly sliced; Kosher salt and freshly ground black pepper, to taste; 4 slices thick-cut bacon, cut into 2" pieces; 1 large russet potato, peeled and coarsely grated

Serves
serves 8-10

INGALLS PHOTOGRAPHY

Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. This recipe first appeared in the tablet edition of our November 2014 issue and is a part of the story Holiday for the Heroes.

Ingredients

1¼ cups dry red wine
1¼ cups ruby port
1 cup honey
½ cups red wine vinegar
2 heads red cabbage, cored and thinly sliced
2 semisweet apples, such as Fuji, peeled and coarsely grated
1 large yellow onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
4 slices thick-cut bacon, cut into 2" pieces
1 large russet potato, peeled and coarsely grated

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Instructions

Step 1

Mix red wine, port, honey, vinegar, cabbage, apples, onion, salt, and pepper in a bowl. Transfer to a roasted pan and cover with a sheet of parchment paper; press a 9" x 13" baking dish filled with cans over the top to weigh mixture down; chill overnight.

Step 2

The next day, heat oven to 350°. Cook bacon in an 8-qt. Dutch oven over medium-high until fat is rendered, 6-8 minutes. Stir in reserved cabbage mixture with its liquid; boil. Stir in potato. Place a piece of parchment paper over surface of cabbage mixture; bake, covered, until thickened and cabbage is tender, 2-2½ hours.