I've always liked red cabbage but have never prepared it from scratch. During the holidays I was leafing through All About Braising and the simple preparation gave me a nudge to go out and buy some red cabbage. Using a fresh cabbage is all that's needed to take this dish from good to super-awesome. The thicker parts of the leaves will give it a bit of crunch and the note of ginger goes well with the sweetness of the cabbage and maple syrup. And be generous with the bacon, just saying.
I was a bit worried the dish might burn, because the 1/4 cup of vinegar seemed to be not enough liquid for the whole pot, but the cabbage gives of some liquid during the braise.
I'm submitting this humble dish to the Monthly Mingle, which is hosted in January by Cook like a bong.
Red Cabbage braised with maple and ginger
Source: All About Braising by Molly Stevens
1 tsp extra-virgin olive oil
2 slices thick-cut bacon (2 ounces), cut into 1/2-inch-wide strips
1 medium onion (6 ounces), thinly sliced
1 Granny Smith apple, peeled, cored and thinly sliced *
1 tsp grated fresh ginger
1 medium head red cabbage (about 1 3/4 pounds), quartered, cored and thinly sliced
1/4 cup cider vinegar
2 Tbsp maple syrup **
* Used a Fuji apple.
** Used Grade A. In a sidenote Molly recommends using Grade B for a deeper flavour.
Using a large pot, add the olive oil and fry the onion on medium heat until tender.
Add the apple and ginger. Fry for 3 to 4 minutes, stirring occasionally.
Add the cabbage one handful at a time and fold in, repeat until all the cabbage has wilted.
Add the vinegar, bacon and syrup, let come to the boil.
Put on the lid, set on the lowest heat and let simmer for about an hour, stirring every 20 minutes.