Red wine braised red cabbage with apples, carrots and beets
Alcoholic beverages
One of our favorite autumn side dishes is this variation on the French classic of red cabbage braised in red wine and red wine vinegar. I add carrots and beets, as well as some tart apple. I used to put a pinch of ground cloves in this, but then I saw in Marcus Samuelsson’s cookbook, “Aquavit: And the New Scandinavian Cuisine,” that he uses garam masala, as well as cinnamon and fresh ginger, in his braised red cabbage. To my mind, however, the garam masala alone adds just the right touch of spice. I do like Samuelsson’s addition of maple syrup toward the end of the cooking time, though with the beets and carrots, I use much less. The dish is started on the stove, then moved to the oven where the vegetables are braised, covered for an hour, and then allowed to roast, uncovered, for about another hour. Like so many braises, this improves with a day or so of resting. I hope you enjoy this. ;o) - AntoniaJames
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