Braised Red Cabbage w/ Apples
This dish is one of my favorites for any fall meal. Generally speaking I serve this dish with duck, pork, turkey, roast chicken, or on it's own with sweet potatoes. My Grandmother taught me this dish when I was young and I recreated one fall while preparing a Duck dinner paired with local breweries. I have used many different spices for this dish but found that cinnamon and coriander are the best compliments. I encourage you to try out some variations of your own as well, and please share them with me.
1 Large head Red Cabbage
2 Tablespoons of Fresh Ginger (available at simplicity farms at the Montavilla Farmers Market)
2 Breaburn Apples rinsed and diced
Salt to taste
2 cups of Baird Family Orchards Apple Cider
2 Tablespoons of un-salted butter
You can also add a cinnamon stick, or some coriander seeds to spice it up a touch
Melt the butter in a large skillet, add the ginger and saute until translucent. (you could add spices here) Once the ginger is tender, add the apples and saute until slightly brown, add one even layer of cabbage and allow to slightly brown, stir and add remaining cabbage and salt. Once cabbage begins to wilt add the apple cider and allow to simmer until cabbage is tender and and liquid is reduced. You may need to add more liquid to get the desired tenderness. Check for seasoning and spices. Serve warm or as a filler in a pork sandwich.
Yeilds: 12 servings