Suffolk Red Cabbage Food

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.

SUFFOLK RED CABBAGE

Steps:

• Cut the cabbage into quarters. Remove the cores and then slice fairly thin. Melt the butter in an ovenproof casserole dish and add the ham cut into little sticks about 1 inch long.
• Let it simmer gently in the butter without browning for 5 minutes; then stir in the cabbage and turn it over in the butter until it is all coated and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir in the vinegar, sugar and seasoning and cover the dish. Bake very gently at 325 degrees F for 2 hours, stirring occasionally.

BRAISED RED CABBAGE

Steps:

• Cook the bacon until crisp, over medium heat in a large Dutch, that has a lid, about 4 minutes. Add the onions, cinnamon, bay leaves, and 1 teaspoon of the salt. Cover, and cook, stirring occasionally, until the onion is tender, about 8 minutes.
• Increase the heat to medium-high, add the cabbage and cook, stirring, until wilted, about 8 minutes. Add the apple, broth, vinegar, sugar, the remaining salt, and pepper, and cook, covered, stirring occasionally, until the cabbage is tender, about 1 hour.
• Uncover; bring to a boil, and cook, stirring, until the liquid has reduced to a sauce-like consistency, about 5 minutes. Transfer to a serving dish and serve.
• Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

SAUTEED RED CABBAGE

Steps:

• In large pot or dutch oven heat oil.
• Add sliced onions and saute until soft and clear; do not brown.
• Add caraway seed and saute for 30 seconds to release flavour.
• Add cabbage, apples and bay leaf.
• Stir and cook until cabbage is slightly wilted, about 3 minutes.
• Add vinegars, water and sugar and bring to boil. Add more water if needed (depending on how big your cabbage is).
• Reduce heat and simmer until cabbage is tender, about 30 to 40 minutes.
• Add salt and pepper to taste. Add more sugar if too acidic.