Citrus-Spiced Red Cabbage

Chef Suzanne Goin

Category

Side Dishes

Spiced red cabbage. Delicious with roast pork or a chicken or pork cutlet. Enjoy!

Ingredients

  • One 1-pound red cabbage—halved, cored, and sliced 1/8-inch-thick pieces
  • ½ cup of fresh lemon juice
  • ½ cup of fresh orange juice
  • 1/3 cup sugar
  • ¼ cup duck fat or unsalted butter
  • 1 large onion, thinly sliced
  • 2 teaspoons thyme leaves
  • 1 arbol chile with seeds, crumbled
  • ½ teaspoon ground allspice
  • Kosher salt
  • Freshly ground pepper
  • 1 ½ cups dry red wine
  • ½ cup port

Directions

  1. In a large bowl, toss the cabbage, lemon juice, and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.

  2. Set a large enameled cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook without stirring until melted and starting to caramelize, about 3 minutes. Stir in the duck fat (or butter).

  3. Add the onion, thyme, chile, allspice, 1 teaspoon of salt, and ¼ teaspoon of pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized, about 7 minutes.

  4. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 cup, about 5 minutes.

  5. Add the cabbage and accumulated juices and 1 teaspoon of salt. Cook over moderated heat, stirring often, until the cabbage is tender and glazed, about 20 minutes.

  6. Season with salt and pepper.

  7. Serve hot or warm.