Red Cabbage
Sep. 10th, 2007 06:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mishalakEquipment: stove, 12-inch skillet or frying pan (a lid is good, but optional), spoon or spatula for stirring, measuring cups and spoons.
2 tablespoons butter or (preferably) bacon drippings
4 cups shredded red cabbage
2 cups baking apples (not Red Delicious) cut up with skin on.
¼ cup water
¼ cup vinegar
¼ cup brown sugar
1 teaspoon salt
1½ teaspoons caraway seeds
Tip: when cutting up your apples you can pour the vinegar over them if you want them to stay less brown. Why? It makes it harder to see if you've put browning on them in the pan. Otherwise don't bother.
Heat up your butter or bacon fat in a large (at least 12 inch) skillet. Butter should get to the point where it is foaming, just short of turning brown; bacon drippings should get to a bubbly fragrant point. Put in all ingredients, possibly starting with just the apples if you want to put a little browning on them. Turn down heat to low to simmer gently for 15-30 minutes depending upon how soft you want your cabbage. Stir occasionally and check to see how much liquid is left in the bottom of the pan. If there is very little put a lid on to prevent it from loosing any more and scorching. If necessary add a bit of water.
This is a great dish alongside pork, serves at least 6.
2 tablespoons butter or (preferably) bacon drippings
4 cups shredded red cabbage
2 cups baking apples (not Red Delicious) cut up with skin on.
¼ cup water
¼ cup vinegar
¼ cup brown sugar
1 teaspoon salt
1½ teaspoons caraway seeds
Tip: when cutting up your apples you can pour the vinegar over them if you want them to stay less brown. Why? It makes it harder to see if you've put browning on them in the pan. Otherwise don't bother.
Heat up your butter or bacon fat in a large (at least 12 inch) skillet. Butter should get to the point where it is foaming, just short of turning brown; bacon drippings should get to a bubbly fragrant point. Put in all ingredients, possibly starting with just the apples if you want to put a little browning on them. Turn down heat to low to simmer gently for 15-30 minutes depending upon how soft you want your cabbage. Stir occasionally and check to see how much liquid is left in the bottom of the pan. If there is very little put a lid on to prevent it from loosing any more and scorching. If necessary add a bit of water.
This is a great dish alongside pork, serves at least 6.