I had red cabbage to use up and decided to try a new recipe by Chuck “Rocky” Rachwitz, former Chef at the Gandy Dancer Restaurant in Ann Arbor, Michigan.
It sure looks pretty in my grandmother’s bowl…
Some recipes add apples and/or bacon. See my recipes Weight Watcher’s Red Cabbage Two Ways and Green Beans and Red Cabbage for more ideas.
Braised Red Cabbage from the Gandy Dancer Restaurant
Slightly Adapted:
- 1 head red cabbage, sliced and cut into pieces
- 1 red onion, halved and sliced thinly
- 1 cup dry red wine (I used a Merlot)
- 1 tsp. ground cloves
- 1 tsp. minced fresh garlic
Marinate the above ingredients overnight in a stainless steel bowl. I actually marinated it for two nights!
- 1 cup chicken stock (I used broth)
- 2 tbsp. corn starch mixed with 2 tbsp. water
- kosher salt and freshly ground pepper to taste (I did not add the pepper)
- I added about 1 tbsp. light brown sugar – you could use honey, maple syrup or a sweetener of your choice – this is optional
In a large saute pan, cook the cabbage mixture until cabbage is tender. I like my cabbage cooked so instead of 30 minutes I cooked it for 60. Add some chicken broth if needed.
Add the chicken broth and bring to a low boil. Stir in the cornstarch/water mixture until thickened. Adjust the seasonings.
Recipe by cookingwithauntjuju.com
Braised red cabbage with pork tenderloin and homemade applesauce
Warming up leftovers on the grill; braised red cabbage, pork slices and black beans.
This looks so tasty and perfect for the season.
I usually use caraway seeds with red cabbage, but next time I’ll try your version with cloves. It sounds so interesting! 🙂
Thanks Ronit! I love red cabbage and I do use caraway seeds in one of my recipes. Just one little ingredient can change the flavor, and cloves certainly did. The combo green beans and cabbage I provided a link for was especially good 🙂
So true with these spices.
Very interesting! I’ve never marinated cabbage! I usually add some port or currant jelly, or both, to the braise but that’s as creative as I’ve ever gotten. I love your recipe!
The chef suggested marinating it overnight and I did it two nights just because I couldn’t make it when planned!
Braised red cabbage is a must serve at a Swedish Julbord (Christmas table). Our recipe also has cloves, but it’s not marinaded. I’m tucking this one away for our Julbord…
I double checked the Chef’s recipe and he did say to marinate it overnight. I would just do it to taste, just a few hours or over night 🙂
I think overnight marination sounds great. I’ll be giving it a try.
I love your pretty flowers in the background –
Thanks – they were a perfect background for this picture!