Braised Red Cabbage

Ingredients

Total Yield: 2 serving

• 27 g (1 fl oz) Vegetable Oil (or olive oil)

• 29 g (1 oz) Onion, medium-dice (about 1/4 onion)

• 29 g (1 fl oz) Red Wine Vinegar

• 57 g (2 fl oz) Red Wine

• 114 g (4 oz) Granny Smith Apple (about 1 apple, small dice)

• 29 g (1 oz) Sugar, White Granulated

• 1 stick Cinnamon

• 3 ea Cloves

• 1 ea Bay Leaf

• 2 ea Juniper Berries

• 227 g (0.5 lb Red Cabbage, chiffonade (about ½ cabbage, cored, outer leaves removed)

• as needed Vegetable Stock 

• ½ tsp Salt

• ¼ tsp Black Pepper, ground

Prep Method

1. Heat the convection oven to 325° F.

2. Heat the olive oil in a small rondeau on medium heat.

3. Add the sliced onions and leeks and season with salt. Cook 5- 6 minutes or until onions are softened and translucent.

4. Add the garlic, cook for thirty seconds. Add the fennel in one layer.

5. Add vegetable stock, white wine and sachet d'epices and bring to a boil.

6. Cover with buttered parchment circle or cartouche and a tight fitting lid.  Put in the oven for 30-35 minutes or until a paring knife can easily pierce through the thickest part of the fennel.

7. Season with salt and pepper as needed.