Monday, 12 January 2015

Braised Red Cabbage & Onion with Goat Cheese

It makes me a little sad that the photo cannot convey just how utterly delectable this was. Yes, it has the usual sweet-sour thing going on that always seems to happen with cooked red cabbage, but the plentiful application of onions and goat cheese make it a fairly different version from the usual. And so, so good. Not the simplest thing I've ever made, but not particularly complicated either, and on the table in just over half an hour. In short, it's a winner.

Because the goat cheese makes it fairly rich, this is best served as part of a vegetarian ensemble, or if you want to serve it with meat it should be something fairly light such as simply cooked lean chicken or fish.

The onions I got were sold as pink onions, but alas, they are not the same as the pink onions I was so excited about a few years ago. Still pretty good, but just a regular onion. On the other hand, this was our first successful red cabbage out of our garden. Progress! And it was keeping quite nicely, too.

4 servings; maybe. People will fight for this.
35 minutes prep & cook time

Braised Red Cabbage & Onion with Goat Cheese

4 cups finely chopped red cabbage
2 medium pink or red onions (2 cups chopped)
2 tablespoons unsalted butter
1 tablespoon soy sauce
3 tablespoons apple cider vinegar
4 tablespoons water
2 tablespoons maple syrup
a good grind of black pepper
1 teaspoon ground ginger
75 to 100 grams (3 to 4 ounces) soft chevre (goat cheese)

Chop the cabbage fairly finely, and peel and chop the onions in similar sized bits.

Heat the butter in a large skillet over medium heat, then cook the onions for about 10 minutes, stirring regularly. They should not brown, but cook down a bit and soften.

While they cook, mix the soy sauce, vinegar, water, and maple syrup in a small bowl. Add the cabbage and the sauce, and mix well. Season with the pepper and ginger. Let the mixture cook, still slowly over medium heat, stirring regularly, for another 10 to 15 minutes, until the liquid has evaporated or been absorbed, and it caramelizes just very slightly. You will need to watch it particularly at the end. The step from caramelized to scorched is very short.

Immediately put two-thirds of the cooked cabbage and onions into a serving dish, and dot it with spoonfuls of the goat cheese. Cover it with the rest of the cabbage and onions, and serve at once.




Last year at this time I made Bittersweet Waldorf Salad.

No comments: