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Braised cabbage makes a savory dinner

By Chris Ross, The San Diego Union-Tribune
Published: January 29, 2020, 6:02am

Fred Piehl, chef/owner of The Smoking Goat, a French bistro in San Diego’s North Park, makes this simple but savory braised cabbage dish.

Piehl grew up in Switzerland and his culinary training was at Le Cordon Bleu in Paris, but this family recipe is from his Eastern European grandmother.

The Smoking Goat is located in San Diego. Visit thesmokinggoatrestaurant.com.

Braised Red Cabbage

Serves 4

½ pound bacon, chopped

1 onion, sliced thin

1 large red cabbage, sliced

2 Granny Smith apples, diced

1 cup apple cider vinegar

1 cup water

1 cup sugar

Salt and pepper to taste

In a large sauté pan over medium heat, brown the bacon. Add onions to the pan, cooking them with the bacon until the onions are softened.

Add the sliced cabbage, stirring, until cabbage is wilted. Add diced apples while continuing to stir. Add apple cider vinegar, water and sugar.

Cook the mixture on medium-low heat, stirring occasionally, for approximately 25 minutes or until cabbage is soft.

Season with salt and pepper to taste.

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