Name: Red Cabbage Glazed With Maple Syrup
Total time: 45 min
Ingredients: 5 slices bacon, minced; 1 onion, minced; 1 medium firm, tart apple, peeled, cored and sliced; 1 pound red cabbage (about 1/2 head), cored, outer leaves removed and shredded; 1 bay leaf; 1/2 cup maple syrup; Salt and black pepper

This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal.

Red Cabbage Glazed With Maple Syrup

bacon,

onion, minced

firm, tart apple, peeled, cored and sliced

red cabbage (about

bay leaf

maple syrup

Salt and black pepper

Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.

Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.

Red Cabbage Glazed With Maple Syrup

Total: 45 minutes

Servings: 5

Author : Marialisa Calta

Ingredients

Instructions

Top similar recipes