Wednesday, October 13, 2010

Sweet and Sour Red Cabbage

Our internet consensus recipe. Developed January, 2005. Great side for rich meat dishes such as oven-braised spare ribs.
1 medium head red cabbage, coarsely shredded
1 onion, thinly sliced
4 strips bacon, coarsely chopped
2 medium apples, peeled, cored, & sliced
1/3 c apple cider vinegar
1/3 c water (approx)
1/4 c brown sugar
1 t salt
1/2 t dry mustard
1 large bay leaf
2 t caraway seeds
Fry bacon until crisp. Add onion, cook until lightly browned. Stir in the other ingredients. Cover and cook about 1/2 hour on medium-low heat, until tender. Remove bay leaf before serving.

Simple Brine

1 qt cold water
1/4 c kosher salt
1/4 c sugar
Soak meat (up to 2 lbs of fish, shellfish, pork, or chicken) for 30 minutes (or up to 2 hours for thicker pieces) in the fridge. Drain and hold in a strainer under ice until ready to cook. For an example of use, see (Another) Seafood Stew.