Red Cabbage Glazed with Maple Syrup

This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal. —Marialisa Calta

We decided to pair it with a tasty and moist Sous Vide Pork Loin which came out of it’s immersion bath at just the right temperature, then was seared on all sides to achieve a golden crust…. but I’m getting ahead of myself… now about this cabbage dish.

It’s quite easy actually. Spend a bit of prep time chopping or mincing the first four ingredients. Next several minutes are spent sautéing the bacon and onion. Everything else now goes in the Dutch oven, the pot is covered and put in the preheated oven for 30 minutes.

The dish was incredibly good. We did notice however quite a bit of liquid in the bottom of the pot and thought perhaps next time we’d reduce the amount of maple syrup by half, using only a 1/4 cup instead of a 1/2 cup. Which would appeal to our preference for more savory than sweet.

Red Cabbage Glazed with Maple Syrup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 5 slices bacon, minced
  • 1 onion, minced
  • 1 medium firm, tart apple, peeled, quartered, cored and sliced
  • 1 lb. red cabbage (about 1/2 head), cored, outer leaves removed and shredded
  • 1 bay leaf
  • 1/4 cup maple syrup
  • Salt and black pepper

Directions

  1. Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.
  2. Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.
  3. Serve hot.

http://www.lynnandruss.com

Recipe by Yves Labbé for NY Times Cooking

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