Tuesday, November 20, 2012

Braised Red Cabbage with Goat Cheese Topping

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This was both my mother-in-law's and my favourite side dish at Thanskgiving, so it will definitely be making an appearance again at a holiday dinner in the near future.  And that's a-ok with me.  Yum.  The recipe didn't call for the goat cheese to be crumbled on top, but the version at Brown's Social House that does have the goat cheese is so, so good, so I was trying to duplicate the same taste.  It was a good idea.  Mental note - Boursin in place of goat cheese might be an even better idea.
This blog post comes from a previous post about Thanksgiving 2012.  If you want to read the full blog post about Thanksgiving 2012, click here to go back to that page.  Otherwise, enjoy...

Braised Red Cabbage with Goat Cheese Topping

Holiday Dinner Make-Ahead?  Yes!

Serves: 8

  • 3 1/2 lb red cabbage (1 medium head), quartered, cored, and thinly sliced crosswise
  • 4 bacon slices, chopped
  • 1 tablespoon unsalted butter
  • 2 large sweet onions, thinly sliced
  • 1/2 cup white-wine vinegar
  • 3 tablespoons packed brown sugar
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 4 oz. log goat cheese, crumbled
Rinse cabbage under cold water, then drain (do not pat dry).  Cook bacon in an 8-quart heavy pot over moderately low heat, stirring, until crisp, about 3 minutes. Remove bacon with a slotted spoon, reserving it for another use. Add butter to bacon fat, then increase heat to moderate and cook onions, stirring, until golden brown, 12 to 15 minutes. Stir in cabbage, vinegar, brown sugar, salt, and pepper and simmer, covered, stirring occasionally, until tender, about 1 1/4 hours.  Place into a serving dish, and top with goat cheese. 

Adapted From:  Gourmet, December 2001



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