Red Cabbage Confit

Crunchy and colorful. Different and slightly daring. Succulent and sweet ‘n sour.

2 min read January 3, 2018

Crunchy and colorful. Different and slightly daring. Succulent and sweet ‘n sour. Try it for a welcome change from carb-laden side dishes.

Pairs perfectly with chicken and meat dishes.

Ingredients

Serves 8–10

• 1 16-oz (450-g) bag shredded red cabbage
• 1 onion finely chopped
• 2 Tbsp walnut oil
• 1 tart apple peeled and diced
• 3 Tbsp vinegar
• 3 Tbsp dry red wine
• ⅓ cup dark red or purple jam (see tip)
• 1 Tbsp honey
• 1 tsp salt or to taste
• pepper to taste

Preparation

Prepare a large bowl filled halfway with water and ice cubes. Pour cabbage in and soak for 15 minutes. Drain and set aside. Meanwhile in a 5- or 6-quart pot sauté onion in oil until golden brown approximately 10 minutes stirring occasionally.

Add cabbage and remaining ingredients mixing well. Bring to a boil; reduce flame and simmer for 30 minutes partially covered until most of the liquid evaporates.

Note I find that soaking cabbage in ice water prior to cooking helps remove the processed “off” taste that often accompanies bagged shredded cabbage. It also helps prevent the cabbage from becoming too limp while cooking.