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BRAISED RED CABBAGE WITH GREEN APPLES

Steak with Friends
by Rick Tramonto with Mary Goodbody

This is a dish that practically screams "fall!" I like it with pork chops sausage or any braised lamb or beef. The cabbage bleeds as it cooks so the final dish is bright red and pretty. Tart Granny Smith apples are a perfect match to the slightly acidic mustard and caraway seeds. I have also substituted pears for the apples with wonderful results.
Serves 4

INGREDIENTS

• 2 tablespoons duck fat or unsalted butter
• 1 yellow onion, thinly sliced
• 1 head red cabbage, quartered, cored, and thinly sliced
• 3/4 cup dry red wine
• 1/2 cup apple cider vinegar
• 1 large tart green apple (such as Granny Smith), peeled, cored, and coarsely grated
• 1/2 cup packed light brown sugar
• 2 tablespoons caraway seeds
• 2 tablespoons yellow mustard seeds
• Kosher salt and freshly ground black pepper
• 4 to 5 slices cooked bacon, chopped (optional)

DIRECTIONS

In a large saute pan melt the duck fat over medium-high heat. Add the onion and saute for about 5 minutes or until softened. Add the cabbage and toss for 2 to 3 minutes until it begins to wilt.

Add the wine vinegar apple brown sugar, caraway seeds and mustard seeds and stir well to combine. Season to taste with salt and pepper.

Cut a circle of parchment paper to fit over the food in the pan. Cut a small vent in the center of the paper and set it directly on the cabbage. Reduce the heat to medium and simmer for about 45 minutes or until the cabbage is soft. Adjust the seasoning with salt and pepper and serve hot, garnished with the bacon.