- One 1-pound red cabbage—halved, cored and sliced 1/8-inch thick
- 1/2 cup fresh lemon juice
- 1/2 cup fresh orange juice
- 1/3 cup sugar
- 1/4 cup duck fat or unsalted butter
- 1 large onion, thinly sliced
- 2 teaspoons thyme leaves
- 1 árbol chile with seeds, crumbled
- 1/2 teaspoon ground allspice
- Kosher salt
- Freshly ground pepper
- 1 1/2 cups dry red wine
- 1/2 cup port
How to make this recipe
In a large bowl, toss the cabbage, lemon juice and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.
Set a large enameled cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook without stirring until melted and starting to caramelize, about 3 minutes. Stir in the duck fat. Add the onion, thyme, chile, allspice, 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized, about 7 minutes. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 cup, about 5 minutes. Add the cabbage and accumulated juices and 1 teaspoon of salt. Cook over moderate heat, stirring often, until the cabbage is tender and glazed, about 20 minutes. Season with salt and pepper. Serve hot or warm.
The braised cabbage can be refrigerated for 2 days. Reheat before serving.