Recipes Citrus-Spiced Red Cabbage 3.0 (1) Add your rating & review 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 By Suzanne Goin Suzanne Goin Instagram Website Suzanne Goin is a four-time James Beard Foundation award-winning chef and the author of two best-selling cookbooks. Food & Wine's Editorial Guidelines Updated on December 22, 2021 Print Rate It Share Share Tweet Pin Email Photo: © Peggy Wong Total Time: 50 mins Yield: 6 Ingredients 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 Directions 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. Make Ahead The braised cabbage can be refrigerated for 2 days. Reheat before serving. Serve With Bratwurst with Mustardy Fried Potatoes. Rate it Print