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Monday, July 23, 2018
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RI Archives: Food

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Hancock shaker - FFT

Guido's Marketplace

Hotel on North/Red Lion Inn

[See more Recipe articles]

Recipe: Braised Red Cabbage With Apple

This week’s recipe is from Berkshire-based duo The Butcher & The Baker. The Butcher is Jake, a nose-to-tail butcher/artist, who loves to cook and grew up in the woody hills of Western Massachusetts where his passion for local, fresh food was first instilled in him. The Baker is Silka, a designer/crafter who loves to bake and grew up in rural Western New York where her parents are candlestick makers. Together they spend most of their time talking about, shopping for, making, and eating food. By sourcing locally and sustainably, and spending time with the producers of their food, they’ve learned that every meal tells a story.

Well, it’s fall. At first we tried to pretend it wasn’t here — not quite yet. But the crisp temperatures and unmistakable autumnal glow lured us in and just in the past week or so, we’ve really begun to embrace it… and all the great, warming, slow-cooked meals that come with it. There are plenty of foods that pair wonderfully with this weather, and we’ve talked about them before, but there’s one dish that really tugs at our Berkshires fall-loving heart strings and that’s Braised Red Cabbage.

Nothing satisfies after an afternoon of fall yard-work or a long hike up Bartholomew’s Cobble like this low-maintenance, low-temperature, semi-slow-cook recipe. It’s a simple dish with complex flavor; a good amount of bite comes from the cider vinegar and mustard, and a lovely, balanced sweetness pours out of the silky cabbage and apples. Try it to the side of a braised pork shoulder on a cozy Sunday, or partnered with a thick pork chop any night of the week.

Braised Red Cabbage with Apple

2 tablespoons butter
1 tablespoon olive oil
2 medium onions, halved and thinly sliced
4 crisp tart apples, halved, cored, and cut into chunks
1 head red cabbage (2 pounds), cored, quartered, and thinly sliced
Coarse salt and ground pepper
3 tablespoons cider vinegar
3 teaspoons cider
1 ½ tablespoon coarse spicy mustard (German style)

1. In a large heavy pot or sauté pan, melt the butter over medium heat.

2. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

3. Stir in red cabbage and season with coarse salt and ground pepper. Wisk cider vinegar, cider and mustard together until combined, then add to cabbage and onion mixture.

4. Cook until cabbage is tender, stirring occasionally, about 20 minutes.

5. Add apples and cook another 15 minutes. Season again with salt and pepper to taste and serve immediately.

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Posted by Amy Krzanik on 10/12/14 at 10:19 PM • Permalink