Time 30 minutes total time 1 HR rate of return service: 4-6 Author: Tom Colicchio 2015 Nian 2 Yue
Celebrity chef Tom Colicchio uses cider and apple cider vinegar to stew cabbage wedges, so they are rich in fruit flavor. This recipe is versatile: you can make it with red cabbage instead of green and pair it with a lot of protein, from grilled scallops or fish to grilled pork or chicken. Slides:More cabbage recipes
- 2 tablespoons extra virgin olive oil
- A 1 1/2 pound head of green cabbage, cut the core into 6 wedges
- 1/2 cup chopped bacon (2 ounces)
- 1 medium onion, halved through the core and thinly sliced lengthwise
- 1/2 cup apple cider vinegar
- 2 cups cider
- 1 tablespoon unsalted butter
How to make it
In a large, deep frying pan, heat the olive oil until sparkling. Cut the cabbage wedges side down, cook with moderate heat, turning once, until browned, for a total of 6 to 8 minutes. Transfer to a plate.
Add the bacon to the frying pan and cook with moderate heat, stirring occasionally, until just presented but not crispy, about 5 minutes. Add onion and plenty of salt, cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Stir the vinegar evenly and heat to a moderately high temperature until it is reduced by half, about 3 minutes. Add cider and bring to a boil. Put the cabbage wedges in a frying pan, cover and stew on moderately low heat, turning once, until tender, about 20 minutes. Using a slotted spoon or spatula, transfer the cabbage to the plate and tent foil.
Boil the sauce to a moderately high heat, stirring occasionally, until it thickens slightly, about 5 minutes. Remove the frying pan from the heat and swirl in the butter. Season the sauce with salt and pepper; put a spoon on the braised cabbage.
The cabbage can be prepared by step 2 and refrigerated in the braising liquid overnight. Let us return to room temperature before finishing.
Grilled scallops or grilled fish.