Red Cabbage Braised in Red Wine

Angelica Pozo
angelica@angelicapozo.com | 65.43.160.43

We had a lively panel discussion last night at Spaces, and I want to thank all who came out and participated in the dialogue. Special thanks to all the artists present and to Ayanah for doing such a great job moderating. Afterwords we had a delicious pot luck for which I made Red Cabbage Braised in Red Wine and many wanted to know what was in it. So for you all here is the recipe. Enjoy!

Red Cabbage Braised in Red Wine

1 head of red cabbage, about 1 1/2 pounds
salt
2 TBsp olive oil
2 large celery stalks, cut into 1/4-inch dice
1 large carrot, peeled and cut into 1/4 inch dice
1 medium sized red or yellow onion, finely chopped
2 garlic cloves, minced
2 TBsp finely chopped parsley
1 bay leaf
pinch of dried thyme
10 juniper berries
freshly ground pepper
1 large tart apple, grated
1 cup dry red wine
1/2 cup water
1/4 cup golden raisins
strong red wine vinegar

Blanching the cabbage keeps it sweet-tasting, so begin by bringing a large pot of water to a boil. While it is heating, cut the cabbage into quarters, remove the cores, and cut the cabbage into narrow shreds. When the water comes to a boil, add salt to taste and the cabbage. Boil for 2 minutes, then pour the cabbage into a colander and set it aside to drain.

Warm the oil in a wide pan and add the celery, carrot, onion, garlic, parsley, bay leaf, thyme and juniper berries. Season with salt and plenty of pepper cook over medium heat for 3 or 4 minutes. Add the cabbage and the apple. Stir everything to combine. If the pan is crowded, use a pair of tongs to pick everything up and turn it over.

Pour in the wine and water, cover the pan, and cook over medium heat. Check after 20 minutes or so, add the raisins and turn the vegetables over. Continue cooking uncovered, until the liquids are reduced to a syrup, about 25 minutes or more. Taste for salt, add enough red wine vinegar to give it a lively edge, and serve.