Red Cabbage with Cranberries
If green cabbage doesn’t get enough respect, then red cabbage doesn’t get enough attention. This dish makes a beautiful meal when sharing the plate with the strong presence of a meat roast or duck.
- 1 large head red cabbage
- 3 tablespoons olive oil
- ½ cup dry red wine
- ¾ cup chicken stock
- ¼ teaspoon ground cloves
- 1 tablespoon all-purpose flour
- ¼ cup dried cranberries
- Juice of ½ lemon
- Salt and freshly ground pepper
- Core the cabbage and chop roughly. In a large saucepan or Dutch oven, put 1 tablespoon oil over medium heat and cook the cabbage until softened, but do not brown (or it will become bitter). Add the wine, stock and cloves. Bring to a boil, lower the heat and simmer, uncovered, for 30 minutes; the cabbage should be tender.
- Add the remaining 2 tablespoons oil and mix in the flour to create a paste. Stir the mixture into the cabbage, add the cranberries and continue to cook on low heat, stirring occasionally, for another 10 minutes, until everything is tender and thickened. Add the lemon juice and season with salt and pepper. Serve immediately.
- Variation: You can make this same recipe with fresh or frozen (and thawed) red currants instead of cranberries, though you will need to sprinkle in some sugar to taste when you add the currants.
- Recipe reprinted with permission from From a Polish Country House Kitchen (Chronicle Books LLC, 2012) by Danielle Crittenden Frum and Anne Applebaum. Photo by Bogdan and Dorota Bialy.