Braised Red Cabbage

1. 1

   Pull out the soft center of the baguette and pull into small pieces.

2. 2

   Reserve the crust for another use.

3. 3

   In a saute pan, melt 2 tablespoons of the butter over medium heat.

4. 4

   When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes.

5. 5

   Stir in the paprika and salt to taste.

6. 6

   Transfer the breadcrumbs to a paper towel-lined plate.

7. 7

   Set aside.

8. 8

   In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat.

9. 9

   Add the cabbage, rosemary and 1/4 teaspoon salt.

10. 10

    Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.

11. 11

    Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes.

12. 12

    Remove the lid and add 2 tablespoons apple cider vinegar.

13. 13

    Stir constantly until the cabbage is completely tender, about 3 minutes.

14. 14

    Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs.

15. 15

    Serve immediately.

No additional tips available.