Braised Red Cabbage
Serves: 2
Olin Prosacco
1 January 1970
Based on User reviews:
56
Spice
43
Sweetness
53
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 sprig
Rosemary (fresh, finely chopped)Directions:
1
Watch how to make this recipe
2
Pull out the soft center of the baguette and pull into small pieces
3
Reserve the crust for another use
4
In a saute pan, melt 2 tablespoons of the butter over medium heat
5
When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes
6
Stir in the paprika and salt to taste
7
Transfer the breadcrumbs to a paper towel-lined plate
8
Set aside
9
In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat
10
Add the cabbage, rosemary and 1/4 teaspoon salt
11
Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes
12
Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes
13
Remove the lid and add 2 tablespoons apple cider vinegar
14
Stir constantly until the cabbage is completely tender, about 3 minutes
15
Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs
16
Serve immediately