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Braised Red Cabbage: RELOADED
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
We've revved up the original recipe featured on Good Eats by adding a stronger stone-ground mustard (we used Grey Poupon). We've also added pulse flakes, a dried, red algae often used in Irish cuisine, which lends a bit of umami and funk.Photo by Lynne Calamia
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- 2 teaspoons caraway seeds
- 3 tablespoons unsalted butter, divided
- 1 medium white onion, thinly sliced
- 1 large Granny Smith apple, peeled and sliced 1/4-inch thick
- 2 teaspoons kosher salt, divided
- 1 small red cabbage (about 1 1/2 pounds), cored and sliced 1/4-inch thick
- 1 teaspoon freshly ground black pepper, plus more for serving
- 2 teaspoons dulse flakes
- 1 cup chicken stock (preferably homemade)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon strong stone ground mustard
Specialized Hardware
11-inch sauté pan with fitted lid
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
Procedure
- Place the pan over medium-high heat for 2 minutes, then add the caraway seeds and toast until fragrant, 1 minute.
- Add half of the butter, the onion, apples, and 1 teaspoon of the salt. Cook for 4 minutes, until softened and just beginning to brown.
- Stir in the cabbage, the remaining salt, black pepper, and dulse flakes. Pour in the chicken stock, cover with the lid, and cook for 8 minutes, stirring halfway through.
- Uncover the pan and add the lemon juice and mustard. Cook for about 2 minutes then kill the heat and stir in the remaining butter.
- Serve with a few more grinds of black pepper, if desired.
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