Citrus-Spiced Red Cabbage
- TOTAL TIME: 50 MIN Plus 1 hr marinating
- SERVINGS: 6
Star chef Suzanne Goin makes her insanely good side dish by glazing red cabbage in a simple caramel spiked with spices, red wine and port.
- 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
- 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.