Dining and Cooking
Braised red cabbage #cabbage #braise #mealprep #howtocook #sidedish #bacon #chef #everydayisfeastday
In Salads

Braised red cabbage #cabbage #braise #mealprep #howtocook #sidedish #bacon #chef #everydayisfeastday



healthy, delicious and versatile

Hey, I’m going to show you how to make braze red cabbage because I don’t think we’re eating enough cabbage. When I make this, I like to make a larger batch because it freezes so well. So, I’m going to make a whole head of cabbage. We’re going to cut this right through the core. Now, we have cut our head of cabbage in half. We’re going to lay it on this cut side and cut it right through the core once again. Then, if I bring you in here, you’re going to hold your knife at an angle and just remove your whole core just like this. And you could really cut this however you want. I like to leave it pretty rustic like this. Then we’ll thin slice one red onion and mince about eight to 10 garlic cloves. Then in a pan over medium heat large enough to fit all your cabbage, we’re going to add a little bit of olive oil. Followed by all of our cabbage, red onion, and garlic. We’ll put a pinch of kosher salt in here. We don’t want to overs salt it because we’re going to cook this down a whole lot and we don’t want it to be too salty. And a pinch of black pepper. After about four to five minutes, your vegetables will sort of wilt down a little bit. You may even develop some color on the bottom of your pan. You can keep going just like this and sauté this cabbage until it’s fully cooked. It’s delicious. But we’re brazing this cabbage, so we’re going to add 1/4 cup of red wine vinegar and about four cups of chicken stock. Then we’re going to cover this with a cartou. If you don’t know what this is, it’s basically just a lid that I cut out of parchment paper. I talked about it yesterday in my word of the day. Keep your heat low enough so it stays at a simmer, but not so high that it boils. Then after about an hour, you’re going to have this beautiful deliciousness. You can braze this for about as long as you want. I like a little bit of texture left, so I usually keep it around 45 minutes to an hour. You can also braze it in a 350°ree oven covered just like that. Just go in and check on it every once in a while, make sure it has enough liquid in it. But the reason I like to make braced cabbage like this is because of its versatility. Every time you want to reheat the leftovers, you can change it up slightly. And my favorite way to reheat it is we’ll just get some cabbage hot. We’ll add a scoop of stone ground mustard, some chopped bacon. Then once your liquid simmers and your cabbage is nice and hot, cut the heat off and stir in a nice knob of cold butter. And finally, if we should braze more vegetables.

42 Comments

  4. @IchitheKiller7

    Thank you Chef… Not alot of good cabbage recipes out there unless there's corned beef involved with lots of liquor! 🎉🎉😂😂

  5. @ramseysealy8102

    Adding some apple, unpeeled,to finish it would add some sweetness, more fiber, and a bit of crunch, depending on how long the apple is cooked.

  10. @TX-WI

    Nice. I use a dutch recipe that has apples and cinnamon. Another recipe i have uses red currant jelly but I can't find that jelly any more.

  24. @surthrivingalaska2511

    I have tried braised red cabbage many times many ways and every time I have I did not like it. Which is wild because I LOVE some wilted green cabbage in curries and stuff.

  26. @MichaelBennett3000

    I like this guy better, Chef. Tbh, happy-in-your-face chef is fun to watch and even drew me in but is slightly distracting. Like "what's he on?". This version is like a guy I'm having a smart conversation with about my favorite subject. Don't get me wrong. Happy peppy upbeat chef is fun to watch. But slightly toned down…I connect to. Just my opinion. Thanks for all you do, however you choose to do it!!!

  29. @suegoddard3864

    I slice hot Italian sausage, add chopped cabbage until cooked softish… then stir in half cup greek plain yogurt and serve

  35. @johnpackwood4779

    Mom cooked green cabbage. She discarded the leaves close to the core because she said they were bitter. After cutting the bitter part off the core, she gave it to us as a special treat. The core is delicious.

  40. @rayduke71

    Hello my friend . I like your videos . Keep them coming .
    One more thing ,if you’re doing your eye brows don’t . No bueno .😎