How to Make Alsatian Braised Red Cabbage
Healthy Side-Dish of Cabbage from the Alsace Region of France
Sep 7, 2008
Cabbage is probably more associated with German cuisine than with French. In the far northeast corner of France, the region of Alsace is wedged between the pine and birch covered slopes of Vosges mountains and the Rhine river that forms France's border with Germany.
With incredibly fertile high farmlands, this region that has been fought over since Roman times at least. In addition to many fine Rieslings and Gevurztraminers (dryer than their German counterparts), the fruits of Alsace are also transformed into world-renown Kirsch, Mirabelle, Quetsch and Eau de Vie de Framboise.
Strasbourg, the capitol of Alsace, claims to have invented fois gras, for which Alsatian geese are specially bred. Benedictine monks created Munster cheese here.
Many of the residents of Alsace are of Germanic descent, and so one should not be surprised to find find ham, sausages and cabbage on the menu. Cabbage is made not only into the sauerkraut that is part of a traditional Alsatian Sunday dinner, but also into such regional specialties as this braised red cabbage.
Alsatian Braised Red Cabbage
Yield: 10 servings
You will need: a dutch oven or large pot
Ingredients:
- 4 slices lean bacon, cut into 1/2” strips
- 2 red onions, thinly sliced
- 1 cinnamon stick
- 1 bay leaf
- 1 teaspoon salt
- 1 large head red cabbage (about 3 pounds), cored and thinly sliced
- 1 Granny Smith apple
- 2 1/2 cups chicken stock
- 1/2 cup red wine vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon freshly ground black pepper
Preparation:
- In the Dutch oven over medium high heat, cook the bacon until it is crisp.
- Add the onions, cinnamon stick, bay leaf, and salt. Sauté until the onions are tender, about 6 minutes.
- Stir in the cabbage and cook until it has started to soften.
- Core and coarsly chop the apple, adding it to the pan immediately. (If you want to do this step in advance, sprinkle the chopped apple with lemon juice to prevent it from discoloring.)
- Add the chicken stock, red wine vinegar, sugar, and pepper. Lower the heat and simmer, covered, for 45 minutes.
- Remove the lid, return to a boil and cook until the sauce has thickened, about 5 minutes.
- Remove the bay leaf and cinnamon stick before serving warm.
What to Drink: The assertive flavors of this dish work better with a heady blond beer or perhaps cider.
Variations:
- Use a mixture of red and green cabbage.
- Add sliced red and or green pepper.
- For a one-dish meal, add a Polish sausage.
Can't get enough cabbage? Try Spicy Buffalo Wing Slaw.
If this whets your appetite for hearty soups and stews, check out these recipes, including:
- Cowboy Chili with Steak
- Belgian Beef Stew
- Lentil - Spinach Soup
- Red Bean and Andouille Sausage Soup
- Boeuf Bourguignon - Beef Burgundy
- African Chicken and Peanut Soup
- Cheddar and Ale Soup
- Hoppin' John Chili with Black-Eyed Peas
- Pumpkin Apple Soup
- Broccoli and Toasted Hazelnut Soup au Gratin
- Bavarian Pilsner-Onion Soup
- Oregon Sharp Cheddar and Ale Soup
- Cioppino to Die For
- Turkey Minestra (from leftover roast turkey)
- Cream of Chicken with Wild Mushrooms (from leftover cooked chicken)
Go here for more recipes of France's distinctly regional cuisine.
 |
 |
 |
 |
 |
