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Red Cabbage With Apples and Honey Print Email


4 cardamom pods
1 teaspoon coriander seeds
1/2 cup honey
4 cups apple juice
1/3 cup white wine vinegar
4 ounces (about 5 slices) bacon, cut into 1-by-1/2-inch strips
2 medium onions, peeled and thinly sliced
1 head red cabbage, quartered, cored, and thinly sliced
2 Granny Smith apples, cored and diced

Put a rack in the lower third of the oven and preheat the oven to 300ºF.

In a spice grinder or clean coffee grinder, finely grind the cardamom and coriander seeds. Bring the honey to a boil in a small saucepan. Add the ground spices, apple juice, and white wine vinegar. Bring to a boil, and reduce the liquid by half.

Meanwhile, in a medium cast-iron pot or Dutch oven, cook the bacon over medium-high heat until translucent, 5 to 7 minutes. Add the onions and cook for 5 minutes more. Add the red cabbage and apples and cook, stirring, until softened, about 15 minutes. Pour the reduced honey-apple mixture over the cabbage and toss to coat. Cover the pot and transfer it to the oven.

Braise for 2 hours, or until the cabbage is very tender. - serves 8 to 10 -?Adapted from Daniel Boulud’s Braise.

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