Braised Red Cabbage and Apples
Recipe Courtesy Sara Moulton
2 small red cabbages, quartered
1 onion, peeled and sliced thin
6 McIntosh apples, peeled, cored, and sliced thin
1/2 cup firmly packed brown sugar
3 teaspoons salt
Pepper to taste
1/2 cup red wine vinegar
2 cups chicken stock
Place cabbage, onions, and apples into a baking pan. In a saucepan,
combine sugar, salt, pepper, red wine vinegar and chicken stock. Heat until
sugar is dissolved. Pour the liquid over the cabbage mixture. Cover and
bake in a preheated 350 degree oven for 1 hour, until cabbage is soft.
Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 1 hour
Difficulty: Easy
Sauerkraut
1 (3 1/2 pounds) green cabbage
3 tablespoons coarse salt
Cut cabbage in quarters and remove core. With a mandolin or food
processor fitted with a 2-millimeter slicing blade, slice as thinly as possible.
Place in a large bowl with salt and toss to combine.
Transfer to a large glass or ceramic container and tap down by hand so
liquid rises to top. Cover with a damp towel touching cabbage and top with
a 3-pound weight. Cover again with a layer of plastic wrap and set aside
in a warm place for 5 days to ferment. Sauerkraut may be kept in a sealed
container in refrigerator as long as 3 weeks.