February 2016 Recipe of the Month

February 2016 Recipe of the Month

Quick Braised Cabbage and Apples with Riesling

The wine concept of “terroir,” the way in which the land, soil, climate etc. influences the flavor of a wine, is also useful in thinking about wine and food pairings, and what wines to use in cooking certain foods. My paternal grandmother was Alsatian, and made delicious braised red cabbage dishes. In trying to play with some of the flavor profile of this classic Alsatian dish, I thought about terroir and turned to a classic Alsatian wine — Riesling. Deglazing the pan and simmering the veggies with a well balanced sweet-acidic Riesling brought out the crisply fruity flavors that lurk in the cabbage and beckoned for the addition of some apples to the dish. Delicious! Riesling Braised Cabbage and apples

Servings: 4

 

Ingredients

  • 1 tablespoon Vegetable Oil
  • 2 cups Onion , halved and thinly sliced, about 1 onion
  • 8 cups Red Cabbage , thinly sliced, feel free to use a mandolin or slicing disk of a food processor, or a sharp knife, from about 1.5 pound cabbage
  • 1 teaspoon Dried Dill
  • 1 cup Riesling wine , ask for a dry or semi-sweet one with good acidity
  • Apple , cored and sliced
  • Salt and Pepper

Instructions

  1. Heat the oil in a large skillet over medium high heat, when the oil shimmers, add onions with some salt and pepper. Sauté until onion is translucent, about 5-6 minutes. Stir in cabbage and dill, sauté until cabbage begins to wilt a little. Pour in the riesling, and bring to a boil, stirring occasionally. Cook until cabbage is crisp/tender to your liking. Stir in the apples and cook about 2 minutes, until tender but not breaking apart. Taste and adjust seasoning. Serve hot.
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