Put away any ill-conceived notions you might have about cooked cabbage as this is NOT your average cooked cabbage...oh no, this happens to be the ONE cooked cabbage that actually tastes GOOD! We are not cabbage-eaters per se...to my knowledge, my people only eat it once a year, on Thanksgiving. It's a tradition that refuses to die...red cabbage that is, not Thanksgiving. Every year I make a new version of cooked red cabbage - hoping to find one that I'll like and that someone, anyone other than me, will eat. Last year I came close, the red cabbage looked and even smelled good...but still, I was the only one who ate it. This year however, I'm certain I'll win friends and influence people with this braised cabbage - folks, I promise, it tastes good...with molasses and apples it's more like a dessert! Shucks, think of it as cabbage candy, if that helps!
Braised Cabbage - Adapted From Guy Fieri
1 tablespoon butter
1 red cabbage, sliced 1/2-inch thick
salt and freshly ground black pepper
1/2 large red onion, sliced
2 sweet apples, quartered and sliced thin
1/2 teaspoon allspice
1/3 cup red wine
1/3 cup red wine vinegar
1/4 cup molasses
Melt butter in a deep saute pan with a cover. Once the butter is melted, and the foam's subsided, add the cabbage and stir to coat. Add salt and pepper, to taste, red onion, apple, and allspice, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes. Remove lid and add the with red wine, bring up flame and cook, uncovered until the wine is reduced by at least half, about 6 to 8 minutes. Add the red wine vinegar and reduce a little, add the molasses and toss to coat. Cook 2 to 3 minutes more, adjust seasonings if needed, to taste. Serves 6 to 8.
"The doors we open and close each day decide the lives we live." ~ Flora Whittemore
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