Name: Braised Red Cabbage
Yield: 4
Ingredients: 1 medium onion, thinly sliced; 2 tablespoons butter; 8 ounces bacon, cut into 1x1-inch thick pieces; ½ head red cabbage, cut in half, cored and thinly sliced; 5 ounces chestnuts, peeled, roasted and roughly chopped; 3 tablespoons red wine vinegar; ¼ cup brown sugar or agave nectar; 2 bay leaves; 1 cup beef stock; Kosher salt & butcher ground black pepper to taste

Braised Red Cabbage

Rated 5.0 stars by 1 users

Servings

4 servings

Author:

NuWave

Ingredients

1 medium onion, thinly sliced
2 tablespoons butter
8 ounces bacon, cut into 1x1-inch thick pieces
½ head red cabbage, cut in half, cored and thinly sliced
5 ounces chestnuts, peeled, roasted and roughly chopped
3 tablespoons red wine vinegar
¼ cup brown sugar or agave nectar
2 bay leaves
1 cup beef stock
Kosher salt & butcher ground black pepper to taste

Directions

In 3.5-quart Stainless Steel Pot, add onions and cook on High (425°F).
Add bacon and butter; continue to cook until butter melts.
Add cabbage, stirring constantly to incorporate.
Add chestnuts.
Season with salt and black pepper to taste.
Add vinegar, sugar, bay leaves and beef stock.
Stir to incorporate; cover pot with Tempered Glass Lid.
Cook on High (425°F) for 15 minutes, or until cabbage is tender.
Season with salt and pepper to taste.

Recipe Note

This can be prepared the day before. Just bring back up to temperature on Medium (275°F) for 13 minutes, or until thoroughly heat through.
Agave nectar is good for your glycemic index.

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