Red-Cabbage Confit Recipe

Name: Red-Cabbage Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups thinly sliced red cabbage (about 2 pounds); 1 large onion, sliced thin (about 3 cups); 1 bay leaf; 1/4 teaspoon dried thyme, crumbled; 4 dried allspice berries; 2 garlic cloves, crushed; 2 tablespoons olive oil; 1 Granny Smith apple, peeled and grated coarse; 1 cup dry red wine; 1/4 cup red-wine vinegar plus additional to taste; 2 tablespoons sugar; 1/3 cup dried currants

Servings: persons

8 cups thinly sliced red cabbage (about 2 pounds)
1 large onion, sliced thin (about 3 cups)
1 bay leaf
1/4 teaspoon dried thyme, crumbled
4 dried allspice berries
2 garlic cloves, crushed
2 tablespoons olive oil
1 Granny Smith apple, peeled and grated coarse
1 cup dry red wine
1/4 cup red-wine vinegar plus additional to taste
2 tablespoons sugar
1/3 cup dried currants

1
In a kettle of boiling salted water blanch the cabbage for 2 minutes and drain it.
2
In the kettle, cleaned, cook the onion, the bay leaf, the thyme, the allspice berries, the garlic, and salt and pepper to taste in the oil over moderately low heat, stirring, until the onion is softened, add the cabbage, the apple, the wine, 1/4 cup of the vinegar, the sugar, and 3/4 cup water, and bring the liquid to a boil.
3
Simmer the mixture, covered, stirring occasionally, for 30 to 35 minutes, or until the cabbage is tender, discard the allspice berries, and add the currants.
4
Simmer the mixture, uncovered, stirring occasionally, for 10 to 15 minutes more, or until most of the liquid has evaporated, discard the bay leaf and the garlic, and season the confit with salt and pepper and the additional vinegar.
5
The confit may be made 2 days in advance, kept covered and chilled, and reheated just before serving.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 cups thinly sliced red cabbage (about 2 pounds), 1 large onion, sliced thin (about 3 cups), 1 bay leaf, 1/4 teaspoon dried thyme, crumbled, and more.

Yes, Red-Cabbage Confit falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Cabbage Confit

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