Here I am again, braising away on a Friday night. Once again setting myself up for an easier night of cooking on Saturday.
- Red Cabbage, 1
- Apple, 1 medium dish
- Quince, 1 medium dice
- Garlic, 1 clove minced
- Shallot, 1 minced
- Chicken stock, 2-3 c
- Cardamom, 1 t
Red cabbage when braised in a low oven becomes tender and almost sweet mimicking the softened flavors of the quince and apple. The cardamom gives the dish a Nordic nod.
The cabbage is sautéed first until it begins to soften. Then the remaining ingredients are added to the pan. Continue cooking on the stove for a further ten minutes or so allowing all the ingredients to cook and sweat together. The stock, when added, should come half way up the pan. Into the oven uncovered it goes for an hour or so. Some of the liquid will evaporate during the cooking process, do keep an eye on the dish after 40 minutes. Add more liquid to keep the dish moist in the final stages of cooking.
Once the cabbage is tender it can be taken to the table straight away or allowed to cool and meld together. Either way the flavor and the color will be welcome at any fall meal. This is a dish that has many pairing options. White wines from Alsace such as Riesling, Gewurztraminer, or Pinot Blanc would be a traditional choice. Younger fruity reds with some structure like a Cotes du Rhone or a Gigondas would enhance the dish as well.