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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Dawit Wdeneh
[email protected]I'm not a huge fan of red cabbage, but this confit changed my mind. It's so flavorful and versatile. I've used it in salads, sandwiches, and even as a pizza topping.
Andrew Edwards
[email protected]Five stars! This red cabbage confit is a must-try. It's so easy to make and it's absolutely delicious.
Fithawi Ashebr
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The red cabbage confit is absolutely delicious! It's the perfect balance of sweet and tangy.
Danish Saab
[email protected]Red Cabbage Confit: A New Family Favorite
Brock xB
[email protected]This recipe is definitely a winner! The red cabbage confit is so flavorful and easy to make. I'll be making it again and again.
Reza Islam
[email protected]The red cabbage confit was a bit too sweet for my taste, but my husband loved it.
Newbie Fine
[email protected]Red Cabbage Confit: Two Thumbs Up!
Subhan Bhatti
[email protected]This recipe is a keeper! The red cabbage confit is so versatile. I've used it as a condiment for sandwiches, as a topping for tacos, and even as a spread for crackers.
Raymond Khumalo
[email protected]I've made this confit several times now, and it's always a crowd-pleaser. It's the perfect side dish for any occasion, from a casual weeknight meal to a special holiday dinner.
Trisha Allison
[email protected]Red Cabbage Confit: A Culinary Symphony
Ethan Harlan
[email protected]This red cabbage confit is an absolute delight! The flavors are complex and well-balanced, with the sweetness of the cabbage playing perfectly off the tangy vinegar and spices. I served it over roasted pork loin, and it was a hit with the whole famil