Braised Colorado Cabbage
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C.
4 slices thick-cut applewood bacon, chopped
1 yellow onion, julienned
1 teaspoon fresh garlic, minced
1 red apple, cored and julienned
1 cup carrots, shredded
1 1/2 cups red cabbage, shredded
1 1/2 cups green cabbage, shredded
2 teaspoons caraway seed
3 tablespoons dark brown sugar
2 tablespoons smoked applewood salt
1/2 teaspoon ground black pepper
2 cups chicken stock
1 cup Colorado ale beer
On the stove top, heat a cast iron skillet or Dutch oven on high heat. Add the bacon and cook until rendered and bacon starts to caramelize. Add the onions and garlic and sauté in the bacon fat until soft and translucent. Add the carrots, apple and cabbage, then sauté for 5 minutes to soften.
Add the seasonings, sugar and chicken stock and mix well. Add the beer, then cover and cook on medium heat for about 20 minutes. Remove cover, stir well and continue to cook on medium heat until 80 percent of liquid has evaporated. Adjust seasoning as needed. If too much liquid evaporates, add more stock.
Serve hot with bratwurst.
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