Braised Red Cabbage
- 1/4 baguette, split
- 4 tablespoons unsalted butter
- Pinch of paprika
- Kosher salt
- One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
- 1 sprig fresh rosemary, finely chopped
- 2 tablespoons hard cider, plus more if necessary
- 2 to 4 tablespoons best quality apple cider vinegar
- Pull out the soft center of the baguette and pull into small pieces.
- Reserve the crust for another use.
- In a saute pan, melt 2 tablespoons of the butter over medium heat.
- When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes.
- Stir in the paprika and salt to taste.
- Transfer the breadcrumbs to a paper towel-lined plate.
- Set aside.
- In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat.
- Add the cabbage, rosemary and 1/4 teaspoon salt.
- Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
- Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes.
- Remove the lid and add 2 tablespoons apple cider vinegar.
- Stir constantly until the cabbage is completely tender, about 3 minutes.
- Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs.
- Serve immediately.
baguette, unsalted butter, paprika, kosher salt, red cabbage, rosemary, hard cider, apple cider vinegar
Taken from www.foodnetwork.com/recipes/damaris-phillips/braised-red-cabbage.html (may not work)