Spiced red cabbage. Delicious with roast pork or a chicken or pork cutlet. Enjoy!
- One 1-pound red cabbage—halved, cored, and sliced 1/8-inch-thick pieces
- ½ cup of fresh lemon juice
- ½ cup of fresh orange juice
- 1/3 cup sugar
- ¼ cup duck fat or unsalted butter
- 1 large onion, thinly sliced
- 2 teaspoons thyme leaves
- 1 arbol chile with seeds, crumbled
- ½ teaspoon ground allspice
- Kosher salt
- Freshly ground pepper
- 1 ½ cups dry red wine
- ½ cup port
- In a large bowl, toss the cabbage, lemon juice, and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.
- Set a large enameled cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook without stirring until melted and starting to caramelize, about 3 minutes. Stir in the duck fat (or butter).
- Add the onion, thyme, chile, allspice, 1 teaspoon of salt, and ¼ teaspoon of pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized, about 7 minutes.
- Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 cup, about 5 minutes.
- Add the cabbage and accumulated juices and 1 teaspoon of salt. Cook over moderated heat, stirring often, until the cabbage is tender and glazed, about 20 minutes.
- Season with salt and pepper.
- Serve hot or warm.
- The braised cabbage can be refrigerated for up to two days. Reheat before serving. Dish is an excellent side for brats.