Braised Red Cabbage

Name: Braised Red Cabbage
Ingredients: 1/4 baguette, split; 4 tablespoons unsalted butter; Pinch of paprika; Kosher salt; One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups); 1 sprig fresh rosemary, finely chopped; 2 tablespoons hard cider, plus more if necessary; 2 to 4 tablespoons best quality apple cider vinegar

8 ingredients

15 steps

Ingredients

1/4 baguette, split
4 tablespoons unsalted butter
Pinch of paprika
Kosher salt
One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
1 sprig fresh rosemary, finely chopped
2 tablespoons hard cider, plus more if necessary
2 to 4 tablespoons best quality apple cider vinegar

Directions

1

Pull out the soft center of the baguette and pull into small pieces.
2

Reserve the crust for another use.
3

In a saute pan, melt 2 tablespoons of the butter over medium heat.
4

When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes.
5

Stir in the paprika and salt to taste.
6

Transfer the breadcrumbs to a paper towel-lined plate.
7

Set aside.
8

In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat.
9

Add the cabbage, rosemary and 1/4 teaspoon salt.
10

Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes.
11

Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes.
12

Remove the lid and add 2 tablespoons apple cider vinegar.
13

Stir constantly until the cabbage is completely tender, about 3 minutes.
14

Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs.
15

Serve immediately.