Taylor brought this to a dinner last night and it was delish! She got the recipe from: http://www.foodnetwork.com/recipes/claire-robinson/braised-red-cabbage-recipe/index.html
*** I have paleoized the ingredients in a few places and the Chorizo is Taylor’s additon to the recipe.
INGREDIENTS (4 servings):
3 slices nitrate free bacon (Taylor recommends using more than this)
Chorizo sausage cut finely
1 small shallot, peeled and sliced
1/3 cup balsamic vinegar
1/2 head red cabbage, cored and thinly sliced
1 cup organic chicken stock
sea salt and freshly cracked black pepper
DIRECTIONS
* Heat a large Dutch oven over medium-high heat.
* Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes.
(Taylor mentioned that the recipe leaves out that you are to pre-cook the bacon to your desired crispiness and then also pre-cook the onions in the bacon fat)
* Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes.
* Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper.
* Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.
* Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes.
* Transfer to a serving dish, top with crumbled bacon and enjoy!
I found venision chorizo at the IGA in Whistler its really good flavour and not as fatty as regular chorizo, can’t wait to try it in this recipe!!!!
You have to do a Dutch Oven on yourself?! Weird recipe but I guess if that makes it delicious.