One of the first thing students at the CIA learn to cook is vegetables. I suspect cabbages are not the most popular veggies in the United States but I'm certainly a fan!
I actually prepared braised red cabbage with a poached, sliced stuffing roll and roasted goose on the 10th and final day of the CMC exam. The CMC proctor made me julienne the core of the cabbage...
Chefs know all about adding vinegar to keep red cabbage from turning blue!
Cabbage preparations
Cabbage is one of the most widely used and nutritionally valuable vegetables in global cuisines, valued for its versatility, affordability, and long storage life. Cabbage belongs to the Brassica family.
Across cultures, different varieties are selected not only for taste and cooking properties, but also for their nutritional and health-promoting benefits.
Green cabbage is the most common variety and a staple in slaws, soups and a classic with corned beef!
Its tightly packed leaves are ideal for stuffed cabbage, stews, and sautés.
Red (purple) cabbage offers a slightly firmer texture and a more assertive flavor than green cabbage, along with striking color that deepens when raw and shifts when cooked. Its deep purple hue comes from anthocyanins, powerful antioxidants associated with reduced inflammation and improved heart health.
Savoy & Napa cabbages are easily recognized by its crinkled, tender leaves and mild flavor. Because the leaves are thinner and more delicate, these cabbages cooks quickly and work especially well in preparations such as sautés and stir fries.
Across all varieties, cabbage supports digestive health, immune function, and cardiovascular wellness. Its high fiber content aids gut health, while naturally occurring compounds support detoxification pathways in the body. Whether eaten raw, cooked, or fermented, cabbage remains one of the most nutritionally dense and culturally significant vegetables in the global pantry.
Prep Time: 3o min
Cooking Time: 60 min
Ingredients
Yield: 10 portions
Ingredient Amount
1 Cup Onions, small dice .
2 Tbsp Bacon fat
3 Cups Red cabbage, julienne
1/2 Cup Chicken stock
2 Tbsp Red wine
2 Tbsp Red wine vinegar
2 Tbsp Sugar
3 Cups Granny Smith apples, peeled, cored and diced
3 Tbsp Red currant jelly
Sachet ingredients: (1 Cinnamon stick, 1 Bay leaf, 3 Juniper berries, crushed, 3 Peppercorns, cracked)
Salt and black pepper
Step 1
Preparing Braised Red Cabbage
Cut the cabbage in half with a large, chef's knife. Be careful, since the cabbage is round, it rolls easily. Cut the halves into quarters and then slice the core off of the head.
Place the cabbage quarter flatly onto the cutting board and slice as thinly as possible. Place the sliced cabbage into a bowl.
Step 2
Sweat the onions in the bacon fat until tender. (about 4 minutes); add the red cabbage and continue cooking, stirring with a wooden spoon occasionally. (about 8 minutes)
Step 3
Add the liquid ingredients to the cabbage blend, add the sugar and the diced apples; bring to a simmer.
Add the sachet, toss the ingredients well to coat the cabbage.
Return to a simmer, cover and place in a 300° F oven to braise. Stir the cabbage every 20 minutes until tender. (about 30 minutes)
Step 4
Drain the cabbage, remove the sachet, and reduce the remaining liquid until it is very syrupy, add the red currant jelly and blend, add the thickened liquid back to the cabbage.
Adjust the seasoning.
