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RED CABBAGE CONFIT

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A flavorful medley of cabbage, apples, and shallots slow-cooked in red wine seasoned with bay leaf, cloves, and flat leaf parsley

Ingredients

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  • 1 small head red cabbage, trimmed and quartered through the stem
  • 3 tablespoons butter
  • 7 shallot lobes, sliced
  • 4 apples, peeled, cored, and sliced thin
  • 1/4 cup red wine vinegar
  • 5 cloves
  • 1 onion, sliced into four wedges
  • 1 bay leaf
  • 1 tablespoon sugar
  • Coarse or kosher salt
  • 1 bottle fruity red wine (such as Beaujolais)
  • 1 1/2 tablespoons chopped flat-leaf parsley leaves (about 4–5 sprigs)

Instructions

  1. Cut the cabbage quarters crosswise into 1/4-inch slices, which will fall apart into shreds as the cabbage cooks.
  2. In a large saute pan over medium heat, melt 2 tablespoons of the butter until foaming. Add the shallot and simmer over medium heat until translucent, 3 to 5 minutes. Add the cabbage and apple, tossing to coat with the butter. Add the vinegar and cook for 1 minute. Push the cloves into the onion wedges and add to the pan, along with the bay leaf, sugar, and salt. Pour in the wine.
  3. Cover and simmer over low heat for 1 1/2 to 2 hours, until the cabbage is relaxed and most of the liquid has evaporated. Then simmer, uncovered, until the liquid is completely gone, stirring from time to time so the cabbage does not stick to the pan, about another 1/2 hour. The cabbage should be a vibrant fuchsia color and have a sharp berry scent. Season to taste with sugar and salt; 5 minutes before serving, stir in the remaining tablespoon of butter and the parsley. Discard the onions and bay leaves and serve hot.

Find it online: https://wolffsapplehouse.com/kitchen-copy-c-is-for-confit/