Madeleine Kamman

Étuvéed Red Cabbage

Preparation info
  • FFR—

    6

    servings
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

This is the best with pan-roasted pork tenderloin or pork roast, but also good with roasted goose, duck, or even chicken.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large red onion, finely chopped
  • 2 heads

Method

Heat the butter in a large saucepan over medium heat and toss in the red onion. Add the shredded cabbage and vinegar and season with salt and pepper. Toss again, cover, and cook on very low heat until the cabbage is “candied” in its own juices. The length of time of the cooking is variable, anywhere between 45 minutes and 1 hour.