Brazenly Braised Purple Cabbage
You’ve got to admire the prima donna boldness of purple cabbages. While savoy cabbages’ crinoline leaves crinkle shyly under pressure, and average green cabbages go almost unnoticed in their Plain Jane simplicity, purple cabbages are bright, brazen and audacious. They’d pucker up their purple lips and flirt with your boyfriend in a heartbeat. Shamelessly.
Don’t bother trying to stop them. Braise them. It’s true they’ll soften sweetly and be even sexier the next morning. But he’ll fall in love with both of you.
{RECIPE} BRAISED PURPLE CABBAGE
{MAKES} Serves four to six generously as a side dish.
{INGREDIENTS}
2 TB olive oil
6 small shallots, finely sliced
1 small brazenly-red cabbage, quartered, cored and very thinly sliced
1/4 C apple juice
3 TB apple cider vinegar
2 TB honey
1 tsp salt
{DIRECTIONS}
one. Heat olive oil in a large, non-reactive skillet or pot over medium heat.
two. Add shallots and saute until translucent and slightly golden.
three. Add cabbage, apple juice, vinegar, honey and salt.
four. Cover and cook over medium-low heat until the cabbage is very soft but not falling apart (about an hour).
Yes, that really is it. Serve with your favourite chicken or pork recipe, or in a big bowl for the morning-after.
{ADAPTED FROM}
A brazen adaptation of Molly’s Braised Red Cabbage with Apples.
