Recipe of the Week
We’re kicking off a new feature this week: a new favorite recipe. It could be a GG original or one we’ve found in a book or magazine and absolutely adore. So check back and see what’s cooking in the GourmetGrrl kitchen.
The first pick is from Saveur magazine; we love to flip through back issues and linger over the authentic recipes and luscious photographs. We’ve been cooking autumn and winter foods lately (despite the 70 degree weather), and what says winter more than braised cabbage? Braised Red Cabbage with Bacon is now a weekly staple in our kitchen, a German comfort dish if there ever was one. Serve it on the side with a nice piece of meat or add some steamed potatoes for a cozy (and easy) meal. Cook’s note: if you or a friend are vegetarians, just skip the bacon and use a couple of splashes of olive oil; it’s just as tasty.
BRAISED RED CABBAGE WITH BACON
6 slices bacon, roughly chopped
1 tbsp. sugar
1 large yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
1 large granny smith apple, peeled, cored, and coarsely chopped
1?3 cup port
1?4 cup red wine vinegar
1 large head red cabbage (about 3 lbs.), cored and finely shredded
2 cups chicken stock
1?4 cup red currant jelly
1. Cook bacon in a large wide pot over medium-high heat until just crisp, about 5 minutes. Add sugar and cook, stirring constantly, for 30 seconds more. Add onions and salt and pepper and cook, stirring occasionally, until onions are golden and soft, about 10 minutes. Stir in apples, reduce heat to medium-low, cover, and cook until tender, 6–8 minutes.
2. Add port, vinegar, and cabbage to the onion–apple mixture; stir to combine. Cover the pot and cook until cabbage is bright purple and slightly wilted, 5–7 minutes. Add stock and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and cook until cabbage is tender but still red, about 1 1?4 hours. Stir in red currant jelly, season with more salt and pepper, and cook briefly, 4–5 minutes more.
Serves 6-8; recipe courtesy Saveur.com; photograph by Ben Fink