Braised Sweet and Sour Red Cabbage
Instructions:
Not your usual sweet-and-sour treatment: For sweet, we use fresh pear, apple juice, and brown sugar; for sour, cider vinegar. Then we add a hint of allspice for balance. 3 tablespoons vegetable oil 2 medium onions, chopped 1 pear, peeled, cored, and chopped 2 medium heads red cabbage (2 pounds each), cut into quarters, cored, and thinly sliced 1 can (141â„2 ounces) beef broth or 13â„4 cups Brown Beef Stock 1 cup apple juice 1â„3 cup cider vinegar 1â„4 cup packed brown sugar 2 small bay leaves 3â„4 teaspoon salt 1â„4 teaspoon coarsely ground black pepper 1â„8 teaspoon ground allspice
Prep: 20 minutes Cook: 1 hour 30 minutes
- In nonreactive 8-quart saucepot, heat oil over medium heat. Add onions and pear; cook, stirring frequently, until tender, 10 minutes.
- Stir in cabbage, broth, apple juice, vinegar, brown sugar, bay leaves, salt, pepper, and allspice; heat to boiling over high heat. Reduce heat; cover and simmer, stirring occasionally, until cabbage is very tender, about 1 hour. Remove cover and cook over mediumhigh heat, stirring occasionally, until most of liquid has evaporated, about 15 minutes longer. Remove and discard bay leaves.