"Remember my cabbage?" has become a reoccurring theme for me. Every spring I plant blue cabbage throughout my vegetable garden for additional color. Every fall I search for recipes, plus friends and neighbors, to help reduce my inventory; this year amounting to 30 large heads of cabbage.
I made Red Cabbage Braised with Maple Syrup twice within two days, reducing the amount of bacon and maple syrup, and doubling the number of apples originally called for. I thought it was pretty perfect.
+ Red Cabbage Braised with Maple Syrup
original recipe | Yves Labbé
• 1 medium onion, minced
• 2 medium firm, tart apples, peeled, cored, and sliced
• 1 1/2 to 2 pounds red (or blue) cabbage, cored, outer leaves removed, and remainder shredded
• 1 bay leaf
• 1/3 cup maple syrup
• Salt and freshly ground pepper to taste
1. PREHEAT OVEN to 350˚F
2. In an ovenproof saucepan of a flameproof casserole large enough to hold all the ingredients, sauté the bacon until crisp. Add the onion and sauté until translucent. Add the remaining ingredients, cover, and place in the oven; bake for 30 minutes.
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