It’s easy to eat your veg, when they’re as beautiful and interesting as this recipe. It’s the time of year when things are heartier, including our cooking methods and what we eat. This does take time to cook down and soften, and is the perfect make ahead side – especially since the flavour will only get better, while it’s tucked away in the fridge.
My Mom made this often when I was a kid, although I can’t say exactly what she put in it. My best guesses… bacon fat, because she always, always had it in the fridge. And… straight up white vinegar. And… knowing how she liked her food, a little more sugar than asked for. She used what she had – with consistently fantastic results! Way before it’s time, my Mom was an ardent admirer of pairing sweet with salty.
If you don’t have time to make it for tonight, get it prepped and cooking while you’re enjoying tonight’s dinner. Once it’s braising, the stove does the work – you put in the time while you’re relaxing at the table.
To cut the cabbage you’ll need a large, heavy knife, at least to cut it into quarters/wedges. You could then shred it using a food processor if you have one. Otherwise, with the cut side down, cut carefully on a large cutting board. This goes particularly well with pork: whether a roast, some grilled chops or as you see below, rosemary breaded pork schnitzel. Fantastic combo~
Braised Red Cabbage
1/2 red cabbage quartered, cored, and thinly sliced crosswise
2 bacon slices, chopped
1 tablespoon unsalted butter
1 large sweet onion, thinly sliced
1/2 cup white-wine vinegar (rice wine vinegar would also work…as would regular white vinegar!)
3 tablespoons packed brown sugar (add a little more if you prefer more sweetness)
1 teaspoon salt
1/2 teaspoon black pepper