Braised Red Cabbage
Adding a grated russet potato to this braise helps to temper the sour sweetness of the cabbage. This recipe first appeared in the tablet edition of our November 2014 issue.
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Ingredients
- 1¼ cups dry red wine
- 1¼ cups ruby port
- 1 cup honey
- ½ cups red wine vinegar
- 2 heads red cabbage, cored and thinly sliced
- 2 semisweet apples, such as Fuji, peeled and coarsely grated
- 1 large yellow onion, thinly sliced
- Kosher salt
- freshly ground black pepper
- 4 slices thick-cut bacon, cut into 2" pieces
- 1 large russet potato, peeled and coarsely grated
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