~From Joy of Cooking, 1997 edition
- 1 small head red cabbage (about 2 pounds), quartered, cored, and thinly sliced crosswise
- 2 slices bacon, diced, or 2 T. butter or vegetable oil
- 3 T. finely chopped onions
- 1 large green apple, peeled, cored, and cut into matchsticks (I didn't peel it)
- 3 T. red wine vinegar
- 2 T. honey
- 1/4 t. salt if bacon is used, or 1 teaspoon if butter or oil is used
- 1/8 t. caraway seeds (I left out)
- Immerse cabbage in a bowl of cold water.
- In a large nonreactive skillet or Dutch oven, cook bacon over low heat until fat is rendered (alternately, melt the butter).
- Add onions to skillet and cook over medium-low heat until golden.
- Lift cabbage out of the water with a slotted spoon and add to the skillet along with remaining ingredients.
- Cover pan and cook over medium-low heat until cabbage is very soft (30 minutes-1 1/2 hours), adding boiling water during cooking if needed. I cooked mine about 45 minutes and thought it was great. The cookbook actually says 1-1 1/2 hours.... I also didn't need to add any water.
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