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.
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
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.
Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.
This hearty dish is a simplified take on a Spanish recipe called alubias rojas con sacramentos. Instead of using multiple varieties of cured pork, as is traditional, Milk Street uses only chorizo and heightens the flavor of the beans by cooking them in chicken broth. Also added are both sweet paprika and smoked paprika.
Cranberry is an odd name for a lovely, versatile bean. The beans are approximately the size of kidney beans, but with a mottled reddish brown and white coloration; they’re also known as Roman beans or borlotti beans. They are soft and dense with a velvety, rich texture; and the thin skins help produce a rich bean broth. These beautiful beans might be hard to source at your local grocery store, but they are easily accessible online.
Heads up, don’t use fresh Mexican chorizo, as it has a different flavor and texture. Dry-cured Spanish chorizo, which typically is sold in small links and is firm like salami, is the correct type of sausage for this recipe.
There was no garlic in the original recipe, which The Hubs thought odd because the Spanish culture uses the allium a LOT! As the Spanish food critic Xavier Domingo put it, “There are many cuisines of Spain, but they all have one thing in common: garlic.” So guess what? We added a couple of cloves, and I included it in the list below.
This recipe uses and Instant Pot. In lieu of that, we followed the fast method using our pressure cooker. FYI, you could also choose to make this the slow method way in your pot which will take about 7 hours as opposed to the 25 minute cooking time in Step 5.
To make sure the cranberry beans were fully cooked, they got 5 minutes in the pressure cooker, then they were drained and rinsed before using. Baking soda and salt were added to the cooking liquid and combined with the pectin in the skins to make them more elastic so they could expand without bursting. The baking soda is a strong alkali that strengthened the cell walls of the beans, resulting in soft creamy beans and cooked more quickly.
Cranberry Beans with Spanish Chorizo and Red Cabbage
6 oz. Spanish chorizo, casing removed, quartered lengthwise and sliced ¼ inch thick
1 large yellow onion, finely chopped
2 cloves garlic, peeled and minced
1 Tbsp. sweet paprika
1 tsp. smoked paprika
½ tsp. red pepper flakes
1 tsp. dried oregano
1½ qts. chicken broth, preferably homemade
½ small head red cabbage, about 8 oz., cored and finely chopped
In a 6-quart Instant Pot, stir together the beans, 2 teaspoons salt, the baking soda and 6 cups water. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 5 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Using potholders, carefully remove the insert from the housing and drain the beans in a colander; return the insert to the housing. Rinse the beans under cool water; set aside.
Select More/High Sauté on the Instant Pot. Add the oil and chorizo and cook, stirring occasionally, until the chorizo releases its fat and begins to brown, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onion is lightly browned, 6 to 8 minutes.
Stir in both paprikas, the pepper flakes and oregano, then cook until fragrant, about 30 seconds. Stir in the broth and beans, then distribute in an even layer.
Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Stir the beans, then select More/High Sauté. Stir in the cabbage and cook, stirring occasionally, until the cabbage is tender, 5 to 8 minutes. Press Cancel to turn off the pot. Let stand for 15 minutes, then taste and season with salt and pepper.
What do you do with a red cabbage leftover from a Farmers Market Arrangement made for your garden club? I know this is a dilemma for many of you…
Kidding aside, cooler October temps invite the braising season to commence. And this is one of those dishes that’s even better the following day, so go ahead and make it when you have time and then serve it on a weeknight with quick cooking chops of some sort.
Be sure to soak the shredded cabbage in cold water as suggested in Step 1. The cabbage absorbs water, which is then released in cooking, and helps to steam the cabbage for utmost tenderness.
We concur, this is probably THE BEST braised cabbage we’ve ever had, and no sugar!
If you’re not fluent in Korean, the title translates to “Korean Chicken Salad (with Pine Nuts)“. And best news of all, it uses a supermarket precooked rotisserie chicken (at least my version). Other than a bit of chopping and measuring, you only have to use the stovetop to blanch the beans for a few minutes. I’ll toast to that!
Light, creamy, nutty, and tangy
This Korean chicken salad is made with a traditional pine nut dressing—no mayonnaise. It is light, creamy, nutty, and tangy, and certainly a healthier option for you. Always toast the nuts lightly to bring out the flavor, and then either finely chop or, as in this recipe, grind them in a blender. The gochujang and mustard add robust flavors, while the acidity from lemon juice ties everything together, brightening the taste of the dressing.
The original recipe indicates adding yellow mustard, but I went ahead and used Dijon. Other variations incorporate hot mustard, so it’s up to you which way to go. The Hubs thinks mixing Coleman’s brand hot mustard powder with vinegar would make a good acidic choice.