Chez Panisse Braised Red Cabbage

Here’s another simple yet delicious recipe culled from Alice Waters’ Chez Panisse Vegetables. The woman is a genius.

The finished dish is an awesome bowl of purple comfort food – tender, sweet, tart, and savory. It goes well with any protein so it’s a wonderful cabbage side dish to have in your repertoire.

Time to make Chez Panisse Braised Red Cabbage!

Serves 4-6

Ingredients:

• 1 red cabbage (green works great as well), outer wilted leaves and core removed, and sliced very thin
• 1 medium onion, thinly sliced
• 3 tablespoons of duck fat (bacon grease would be delicious as well)
• 1 tablespoon sherry vinegar
• 1 bay leaf
• Kosher salt and pepper
• ½ cup water
• 1 apple, peeled and grated

Equipment:

• All of my recommended kitchen tools are listed here.

Method:

The first thing I did was gather and chop up the ingredients.

I scooped out the duck fat…

…and melted it over medium heat in a large cast iron skillet.

Once the duck fat was melted, I sautéed the onions for about 5 minutes.

Next, I added the cabbage, vinegar, bay leaf, salt, pepper, and water.

I brought it up to a boil, put on a lid, lowered the heat, and simmered the cabbage for 20 minutes.

I peeled and grated a Fuji apple and added it to the cabbage mixture.

I mixed it in, put on the lid, and let it cook for 5 more minutes. I tasted the cabbage and adjusted for seasoning.

I love the combination of cabbage, apples, and sherry vinegar!

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Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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