Best 2 Red Cabbage Confit Recipes
**Red Cabbage Confit: A Culinary Symphony of Sweet, Tangy, and Earthy Flavors**
Indulge in a culinary adventure with our tantalizing red cabbage confit, a delectable dish that harmoniously blends sweet, tangy, and earthy flavors. This versatile recipe offers a symphony of tastes, textures, and colors, sure to delight your palate and impress your guests.
**Explore a Trio of Culinary Delights:**
1. **Red Cabbage Confit:** Embark on a culinary journey with our classic red cabbage confit, a delightful side dish that elevates any meal. Slow-cooked in a flavorful blend of butter, sugar, and vinegar, the cabbage caramelizes and tenderizes, resulting in a medley of sweet, tangy, and slightly tart notes.
2. **Red Cabbage and Duck Confit:** Elevate your culinary skills with our red cabbage and duck confit, a luxurious main course that combines the richness of duck confit with the vibrant flavors of red cabbage. Savor the tender, fall-off-the-bone duck, complemented by the sweet and tangy cabbage, creating a harmonious balance of flavors.
3. **Red Cabbage Confit Salad:** Experience a refreshing twist with our red cabbage confit salad, a vibrant and flavorful dish that showcases the versatility of this culinary gem. Toss tender red cabbage, roasted walnuts, crumbled goat cheese, and a tangy dressing for a symphony of textures and flavors that will tantalize your taste buds.
POTATO PANCAKES WITH CONFIT DUCK AND RED-CABBAGE BEET SLAW
Steps:
- Make slaw:
- Pulse cabbage, in batches if necessary, in a food processor until finely chopped, then transfer to a bowl and add 3/4 teaspoon salt and liquid from pickled beets. Finely chop beets (with a knife) and stir into cabbage mixture along with vinegar. Let stand, stirring occasionally, 30 minutes to allow flavors to develop.
- Make pancakes while slaw stands:
- Remove skin and fat from duck leg and finely chop them (reserve meat), then cook in a 10-inch heavy skillet over moderately low heat, stirring occasionally, until fat is rendered and skin is golden and crisp, about 10 minutes. Transfer duck skin with a slotted spoon to paper towels to drain, reserving fat in skillet. Meanwhile, remove duck meat from bone, discarding bone, and cut into 1/4-inch dice. Add onion to skillet and cook over moderate heat, stirring occasionally, until browned, 7 to 9 minutes. Combine onion, duck meat, and reserved skin in a large bowl.
- Peel potatoes and shred using large holes of a box grater. Squeeze potatoes by handfuls to eliminate excess moisture, then add to duck mixture along with egg, pepper, and remaining 3/4 teaspoon salt, stirring until combined.
- Spread 1/2 cup bread crumbs on a sheet of wax paper. Using a scant 1/4 cup potato mixture for each pancake, make 12 mounds on crumbs. Coat mounds with remaining 1/2 cup crumbs and flatten into 3-inch patties.
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Using a slotted spatula, gently shake off excess crumbs from each potato pancake, then fry in 2 batches, turning over once, until golden, about 6 minutes per batch. Transfer to paper towels to drain. Serve immediately, with slaw.
RED-CABBAGE CONFIT
Categories Side Vegetarian Low Cal Currant Apple Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water blanch the cabbage for 2 minutes and drain it. In the kettle, cleaned, cook the onion, the bay leaf, the thyme, the allspice berries, the garlic, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the cabbage, the apple, the wine, 1/4 cup of the vinegar, the sugar, and 3/4 cup water, and bring the liquid to a boil. Simmer the mixture, covered, stirring occasionally, for 30 to 35 minutes, or until the cabbage is tender, discard the allspice berries, and add the currants. Simmer the mixture, uncovered, stirring occasionally, for 10 to 15 minutes more, or until most of the liquid has evaporated, discard the bay leaf and the garlic, and season the confit with salt and pepper and the additional vinegar. The confit may be made 2 days in advance, kept covered and chilled, and reheated just before serving.
Tips:
- Choose a firm red cabbage without any blemishes or bruises.
- Use a sharp knife to thinly slice the cabbage. This will help it cook evenly.
- Don't skimp on the salt. It helps to draw out the cabbage's moisture and prevents it from becoming bitter.
- Use a heavy-bottomed pot or Dutch oven to cook the cabbage. This will help to distribute the heat evenly.
- Cook the cabbage over low heat. This will help to prevent it from burning.
- Stir the cabbage occasionally to prevent it from sticking to the bottom of the pot.
- Add the vinegar and sugar to the cabbage towards the end of the cooking time. This will help to brighten the flavor and prevent the cabbage from becoming too sweet.
- Serve the cabbage warm or at room temperature. It can be enjoyed as a side dish or as a topping for sandwiches, salads, or tacos.
Conclusion:
Red cabbage confit is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover cabbage and it is also a healthy and affordable side dish. With its sweet and tangy flavor, red cabbage confit is sure to please everyone at your table.
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