(from Julia Child's "The Way to Cook" Cookbook)
- 3 Tbs butter or oil, or rendered goose, duck, or pork fat
- 1 large red onion, thinly sliced
- 2 large cloves of garlic, pureed
- 6 cups shredded red cabbage (half a 6-inch head)
- Seasonings: salt and freshly ground pepper, 2 tsp caraway seeds, and 1 imported bay leaf
- 1 cooking apple, such as Granny Smith, peeled and grated
- 3/4 cup chicken broth
- 3/4 cup red wine
- 1 Tbsp red wine vinegar
- 1 Tbsp sugar
- 1/4 cup chopped fresh parsley
- Assembling: Set a 3-quart saucepan over
moderate heat with the butter, oil or fat. When hot, stir in the onion
and saute several minutes, until limp. Add the garlic and cook a moment
more. Then fold in the cabbage along with one teaspoon of salt, several
grinds of pepper, the caraway seeds, bay leaf, the grated apple,
chicken broth, red wine, vinegar, and sugar.
- Cooking - 10 to 15 minutes. Cover the
saucepan and boil 10 to 15 minutes, tossing occasionally, until the
cabbage is just tender - add a little more broth (or water) if the
liquid evaporates before the cabbage is done. On the other hand, if the
cabbage is tender and liquid remains, uncover the pan and boil it off,
stirring and tossing to prevent scorching. Taste very carefully and
correct seasoning. Toss with a handful of chopped fresh parsley, and
the cabbage is ready to serve.