Last Nights Dinner
I roasted a pork loin that was smothered in mustard and honey tossing the extra wine from the cabbage and some water in the bottom of the pan it baked in. I also cut up acorn squash into round pieces, doused them with olive oil and kosher salt and roasted them at a high temperature of 420 for about an hour so they got really crispy. The third addition was for a red-wine braised cabbage and onions dish that I found in this months Gourmet magazine. It was really good and completed the meal.
Here is the recipe:
4 T. unsalted butter
1 1/2 lbs. red onions cut into 1/4 inch pieces
1 large head of red cabbage also cut into 1/4 inch pieces (this is alot of cabbage)
2 cups dry red wine ( I picked up a cheap Cabernet for $6.99 at the local wine store)
2 cups water
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 film sweet apple (I used a gala) peeled and coarsely grated
1 1/2 T. sugar
1 1/2 t. kosher salt
1- whole black peppercorns
2 bay leaves
Melt the butter in a large non-stick pan. Add in the cabbage and onions and saute for about 20 minutes or more until everything is starting to brown and is wilted. Now add in the wine, water, vinegars, apple, sugar and salt and bring to a boil. Put the peppercorns and bay leaves in a cheesecloth and tie with a string. I found these great little cheesecloth bags that I use. Add that to the mixture. Then take a piece of parchment paper and cover the top of the pan and then cover that pan with the lid. Reduce to simmer and let it hang out about 2 hours.
I was a bit skeptical about the parchment piece but went with it. Totally works. It makes the dish get rich and thick. Big hit at home but intense cabbage can be a killer a few hours later.