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. Slideshows:  Cabbage Recipes 

Best New Chef 1999 Suzanne Goin
Suzanne Goin
October 2013

Gallery

Credit: © Peggy Wong

Recipe Summary test

total:
50 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the cabbage, lemon juice and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.

    Advertisement
  • 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.

Make Ahead

The braised cabbage can be refrigerated for 2 days. Reheat before serving.

Advertisement