BRAISED RED CABBAGE WITH TOASTED HAZELNUTS
From the LA Times, for the best flavor, use tart apples such as Gala, Winesap or Arkansas Black. This recipe can be prepared several days in advance and kept tightly covered in the refrigerator.
Provided by Chef Kate
Categories Vegetable
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
- Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
- Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
- When the cabbage is almost done, toast the caraway seeds in a small sauté pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
- When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.
Nutrition Facts : Calories 221.8, Fat 13.4, SaturatedFat 2.6, Cholesterol 7.6, Sodium 41, Carbohydrate 19.4, Fiber 5.1, Sugar 10.2, Protein 4.8
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WASWA ABUBAKALI
[email protected]Overall, I thought this was a good recipe. The cabbage was cooked perfectly and the sauce was flavorful. I would definitely make it again.
mijanur mia
[email protected]I found the recipe to be a bit bland. I added some extra spices and it was much better.
Afroz Zahan
[email protected]The cabbage was a bit too sour for my taste, but the hazelnuts were a nice touch.
Iftikhar Rahi
[email protected]I've made this dish several times and it's always a hit with my guests.
Zaviyarch Zaviyarch
[email protected]This dish is so easy to make and it's always a crowd-pleaser.
Karen Mweetwa
[email protected]I love the combination of sweet and sour flavors in this dish. I usually serve it with pork chops or roasted chicken.
Mohamad Nasar
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
cupheadlover159
[email protected]I followed the recipe exactly and the results were perfect. The cabbage was tender and the sauce was tangy and flavorful. I served it with roasted chicken and it was a delicious meal.
Trever Hairston
[email protected]This dish is delicious! The cabbage is cooked perfectly and the sauce is flavorful. I will definitely be making this again.
Sacred Ciara
[email protected]I love this recipe! The cabbage is so tender and flavorful, and the hazelnuts add a nice crunch. I've made it several times and it's always a hit with my guests.
Mehran Joiya
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family. I usually serve it with mashed potatoes and roasted vegetables.
Esther Busingye
[email protected]I'm not a huge fan of red cabbage, but this recipe changed my mind. The cabbage was cooked perfectly and the sauce was delicious. I will definitely be making this dish again.
Brandon Box
[email protected]This dish is so easy to make and it's always a crowd-pleaser. I love the combination of sweet and sour flavors. I usually serve it with pork chops or roasted chicken.
beauty Mon
[email protected]I followed the recipe exactly and the results were perfect. The cabbage was cooked through but still had a bit of a bite to it, and the sauce was flavorful and tangy. I served it with roasted chicken and it was a delicious meal.
Afrin RUMANA
[email protected]This braised red cabbage with toasted hazelnuts was a hit at our dinner party! The cabbage was tender and flavorful, and the hazelnuts added a nice crunch. I will definitely be making this dish again.