Fall Vegetable Cookpot Braised Red And Green Cabbage Food

FALL VEGETABLE COOKPOT: BRAISED RED AND GREEN CABBAGE

Steps:

• For the cabbage: Prepare two large bowls of ice water, and set aside. Bring two pots of heavily salted water, each with a tablespoon of white vinegar, to a boil. Add 4 outer leaves of red cabbage to one pot, and 4 outer leaves of Savoy cabbage to the other. Blanch until tender, about 2 minutes. Remove and plunge into the separate ice baths. Drain and set aside, keeping them separate.
• Place two cast iron pans over low heat, add 2 tablespoons olive oil to each pan, and heat until shimmering. In one pan combine julienned red cabbage and half the onion, and sauté until the onion is translucent, 5 minutes. Add 1 cup of the vegetable broth, cover pan with plastic wrap. In the second pan, combine julienned Napa cabbage and remaining half onion, and sauté until onion is translucent, 5 minutes. Add remaining 1 cup vegetable broth, and cover pan with plastic wrap. Cook both pans of cabbage until cabbage is tender and the liquid has evaporated, about 25 minutes.
• When red cabbage is tender, add reduced balsamic vinegar or Saba, 1 1/2 teaspoons crushed juniper berries, pepper and fleur de sel to taste; mix well. When Napa cabbage is tender, add 1 1/2 teaspoons crushed juniper berries, and pepper and fleur de sel to taste; mix well.
• For assembly: Preheat oven to 350 degrees. Place a blanched red cabbage leaf in the palm of your hand, and add a quarter of the braised red cabbage in the center. Form a snug ball with the whole leaf as a wrapper. Repeat to make 4 balls of red cabbage. Repeat with blanched Savoy cabbage, using julienned Napa cabbage as the filling, to make 4 balls of green cabbage.
• In a mortar, combine 1 1/2 teaspoons juniper berries, 1 1/2 teaspoons black peppercorns, 1 1/2 teaspoons fleur de sel, 1 1/2 teaspoons thyme, and 1 1/2 teaspoons lime zest. With a pestle, grind the mixture coarsely, and set aside.
• In the bottom of a large covered baking dish, arrange butternut squash, apple, celery root and pear so that they slightly overlap at the edges of the dish. Add the eight balls (alternating red and green), vegetable broth, and ground juniper berries and seasonings. Cook, covered, for 40 minutes. Serve hot.

APFELROTKOH (BRAISED RED CABBAGE)

Steps:

• Thinly shred the cabbage and let it soak in a bowl of water.
• While the cabbage is soaking, chop the bacon and onion.
• Peel and core the apple, then slice it.
• Add the bacon (or vegetable oil) to a large pot and sauté until browned (or oil is heated).
• Add the onion and sauté until golden.
• Add the apple vinegar to deglaze the pan.
• Add the honey, spices, apple, and salt.
• Drain the cabbage and add to the pot, a handful at a time, stirring as you ad it until it wilts a little.
• Braise the cabbage for up to an hour and a half until the cabbage is soft. If there is liquid left, you can let the cabbage absorb the liquid.

BRAISED RED AND GREEN CABBAGE WITH APPLES

Steps:

• Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside.
• Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately.

RED CABBAGE SALAD

Steps:

• In a mixing bowl, combine lingonberry preserves, walnut oil and vinegar. Add cabbage and walnuts, and mix thoroughly. Season with salt and pepper to taste, and mix again.
• To serve, divide salad among four plates. Garnish with apples. If desired, serve with brown bread, butter and cheese.