Parker’s Braised Red Cabbage with Grape Jam

By July 11, 2017

Low and slow cooking of shredded cabbage in a sweet, fruity sauce (apples, grapes & wine) makes a delicious Thanksgiving side dish.

 1 head red cabbage
 1 large onion
 4 or 5 apples
 2 tbsp lard, butter or oil
 1/2 cup red wine or Balsamic vinegar
 1 cup grape jam
 1 cup Port wine or red wine
 2-3 cups broth (vegetable, chicken or turkey)
 1 bay leaf
 1 tbsp dried thyme
 1 teaspoon each of salt and pepper
1

Remove damaged leaves from the outside of the cabbage. Slice off the root/base from the head of cabbage, and then cut into quarters from top through the root end. Remove the core from each quarter. Shred each quarter of cabbage by slicing from top to bottom to form long strips. Place the shredded cabbage into a bowl. Remove any pieces of the white core or thick ribs. Set aside.

2

Slice the onion in half from top to bottom and peel. Lay each half on the cutting board and slice across, horizontally, to create thin half circles. Set aside.

3

Peel and core the apples and chop. Set aside

4

Melt the lard or butter/oil in a heavy bottom pay over medium low heat. Add the sliced onion and stir often. As they soften, raise the heat to medium and add the cabbage. Use a pair of tongs to stir the cabbage, turning it over itself. As the cabbage wilts and softens continue to stir it and move it around so it doesn't burn.

5

When the cabbage is very soft add the apples and the vinegar. Raise the heat to medium high. Stir to allow the vinegar to almost totally.

6

Add the grape jam and the wine. Continue cooking and stirring until most of the wine has evaporated, too.

7

Add the broth, the bay leaf and the thyme. Lower the heat to medium and cook the cabbage for 2-3 hours. Stir it often.

8

Remove the cabbage from the heat and let it cool. Remove and discard the bay leaf. Refrigerate over night.

9

An hour before you plan to serve the cabbage reheat it slowly. Raise the temperature gradually. There should be no liquid left when the cabbage is completely finished.

Ingredients

 1 head red cabbage
 1 large onion
 4 or 5 apples
 2 tbsp lard, butter or oil
 1/2 cup red wine or Balsamic vinegar
 1 cup grape jam
 1 cup Port wine or red wine
 2-3 cups broth (vegetable, chicken or turkey)
 1 bay leaf
 1 tbsp dried thyme
 1 teaspoon each of salt and pepper

Directions

1

Remove damaged leaves from the outside of the cabbage. Slice off the root/base from the head of cabbage, and then cut into quarters from top through the root end. Remove the core from each quarter. Shred each quarter of cabbage by slicing from top to bottom to form long strips. Place the shredded cabbage into a bowl. Remove any pieces of the white core or thick ribs. Set aside.

2

Slice the onion in half from top to bottom and peel. Lay each half on the cutting board and slice across, horizontally, to create thin half circles. Set aside.

3

Peel and core the apples and chop. Set aside

4

Melt the lard or butter/oil in a heavy bottom pay over medium low heat. Add the sliced onion and stir often. As they soften, raise the heat to medium and add the cabbage. Use a pair of tongs to stir the cabbage, turning it over itself. As the cabbage wilts and softens continue to stir it and move it around so it doesn't burn.

5

When the cabbage is very soft add the apples and the vinegar. Raise the heat to medium high. Stir to allow the vinegar to almost totally.

6

Add the grape jam and the wine. Continue cooking and stirring until most of the wine has evaporated, too.

7

Add the broth, the bay leaf and the thyme. Lower the heat to medium and cook the cabbage for 2-3 hours. Stir it often.

8

Remove the cabbage from the heat and let it cool. Remove and discard the bay leaf. Refrigerate over night.

9

An hour before you plan to serve the cabbage reheat it slowly. Raise the temperature gradually. There should be no liquid left when the cabbage is completely finished.

Parker’s Braised Red Cabbage with Grape Jam

2 Comments

  • Aaron says:

    When do you add the thyme and bay leave??

    • Fresh Forker says:

      Hi Aaron– just noticed that Parker didn’t mention it! Add it in when you add in the stock (before the long, slow cook.) Remember to remove the bay leaf at the end. Thanks for the catch!

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