Braised Red Cabbage
The holiday season continues this weekend in our family because for one reason or another we never had our annual Hanukkah goose dinner. So, when my kids and grandkids come on Sunday we will open the gifts we haven’t yet opened and we will also have the goose dinner: Roasted Goose, baby potatoes with rosemary (fried in goose fat), string beans and probably carrot-and-parsnip fries (also in my book, Hip Kosher).
And of course, Braised Red Cabbage and some sort of apple dessert.
Love this meal.
Braised Red Cabbage
3 tablespoons vegetable oil
1 large onion, chopped
2 medium apples, peeled, cored and chopped
1 medium head red cabbage, shredded
1 bay leaf
1/3 cup brown sugar
3 cups water
1/3 cup red wine vinegar
3 tablespoons apple cider vinegar
juice of half a lemon
8 whole cloves
salt to taste
Heat the vegetable oil in a large, deep saute pan over medium heat. Add the onion and apple and cook for 3-4 minutes or until softened. Add the cabbage, bay leaf, brown sugar, water, wine vinegar, cider vinegar, lemon juice, cloves and salt and toss the ingredients until they are evenly distributed. Cover the pan. Simmer the ingredients, stirring occasionally, for one hour. Remove the bay leaf and cloves. Makes 8 servings