Braised Red Cabbage

Red cabbage is one of my all-time favorite vegetables.  On more than one occasion, I’ve made a meal of them.  An extra generous mound of crumbled goat cheese on top easily makes this dish a meal.  Or, you could add a grilled chicken breast or a portion of broiled salmon for added protein.

Rough Chop

Braised Red Cabbage with Goat Cheese
makes 1 huge pot

1 head  cabbage, roughly chopped
1 large onion, finely diced
1/2 cup (1 stick) unsalted butter
2 cups fresh cranberries, or frozen
1 large apple, or 2 small ones
1 cup sugar
1 Tablespoon fine sea salt
1/2 teaspoon black pepper
1/4 teaspoon ground basil
2 cups chicken stock, or water

goat cheese, crumbled to sprinkle on top, if desired

In a large dutch oven, melt butter over moderate heat.  Add onions and sauté until light golden at the edges.  Add cranberries, apple, sugar, salt, pepper and dried basil.  Stir for an additional minute or two.  Add chicken stock or water.  Stir to combine.  Then, add cabbage and simmer gently for approximately 15 minutes.  Cabbage should be tender.   If needed, add additional salt to taste.

To serve:  Spoon cabbage into a bowl and crumble goat cheese on top.

 (Or, simmer gently until the cabbage is wilted.  Pour into 9×13 inch baking dish and place in a hot oven and roast until tender.  This should take about.20-25 minutes.)