Monday, January 16, 2012
Italian for Cabbage
I love contributor Jim Dixon's recipes because they're so simple, with no complicated acrobatics required to accomplish delicious results. And his last word says it all: Eat.
I had this my friend Marco’s restaurant, Basta's Trattoria, a few days ago; I’d forgotten how good it tastes. Maybe my love of green cabbage has been getting in the way. Marco uses bacon and caraway, so I did, too.
Braised Red Cabbage
Finely chop a slice of bacon or two, and cook in a couple of tablespoons of water until the water’s gone. Cook it a bit longer until it starts to brown, then add a chopped shallot. Cook a few more minutes, then add a head of red cabbage, chopped fairly small. Add a tablespoon or more of caraway seeds.
Pour in a generous splash (maybe half a cup) or Katz late harvest zinfandel vinegar. Cover, reduce heat to a simmer, and cook for at least 45 minutes. Check a couple of times to make sure there’s a bit of liquid in the pan (add a splash of water if needed). Eat.