Braised Red Cabbage
Cindy Pawlcyn serves this cabbage alongside her Mongolian Pork Chops at her Mustards Grill restaurant in Yountville, California.
- 1 large head red cabbage (about 1 pound)
- 1 tablespoon unsalted butter
- 1/2 large red onion, julienned
- 1/2 cup red-wine vinegar, or cider vinegar
- 1/3 cup firmly packed light-brown sugar
- 3/4 teaspoon cumin seeds, toasted and ground
- 3/4 teaspoon coarse salt
- 3/4 teaspoon freshly ground pepper
Cut cabbage in half lengthwise and cut out the core. Cut each half in half again lengthwise, then cut each quarter crosswise into 1/2- to 3/4-inch cubes.
Melt butter in a large saucepan over medium heat. Add onion, and cook, stirring occasionally, for 10 to 15 minutes, until soft and golden brown. Add cabbage and saute, stirring occasionally, until tender, about 25 minutes. Add vinegar, sugar, and cumin. Mix well, lower the heat to medium-low, and simmer until the juices are syrupy and the cabbage appears shiny, about 20 minutes. The cabbage should be tender but not mushy.
Remove from heat, and season with salt and pepper.