A rich and flavorful side dish that pairs well with pork, poultry or game.
Chef's notes
This is fantastic with just about any pork recipe. I like to use the pork tenderloin recipe I found on this site. As good as this is when made fresh there is something that happens to the sauce after it cools in the fridge overnight and I swear it's actually better the next day as a leftover.
Steps
1
Prepping the Veg
Ingredients
3 tbsp extra virgin olive oil
100 g pancetta
5 cloves Fresh garlic
6 whole shallots
1 small red cabbage
3 whole granny smith appless
3 tbsp extra-virgin olive oil
Diced the pancetta, shallot and garlic. Core and chop up your cabbage into bite size pieces. Peel your apples and have a box grater standing by. Now it's time to cook.
2
Bringing it Together
Ingredients
4 tbsp cane sugar
1/2 cup red wine
3 tbsp Balsamic vinegar
3 tbsp red wine vinegar
1 tbsp coarse salt
2 tsp orange zest
salt and pepper - to taste
Heat up a large heavy bottomed pot over medium high heat. Pour the oil into the hot pan and add pancetta and shallots. Saute till the pancetta is browned and the shallots are translucent then add the garlic and continue to saute for a minute. Add the cabbage and stir till coated for a couple minutes. Add the sugar and stir, continue to cook till it starts to caramelize. While this cooks grate your apples right into the pot. Now add the wine, vinegar and orange zest. Check the flavor and add salt and pepper to taste. Simmer covered over a low heat for at least a half hour.
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If you cook the red cabbage by itself in water, the red colored water can be used to determine the pH of materials/solutions. It is good for a week or so if kept refrigated. When added to acids (lemon juice, vinegar, etc.)it turns shades of red and purple while bases (detergent, drain cleaner [do not let the kids do this on their own] or baking soda turn more blue to greenish yellow. For more detail and a color scale:http://chemistry.about.com/library/weekly/aa012803a.htm
That's a very fascinating observation on red cabbage but I'm not sure if it will help the flavor profile of this dish to much. I hope you tried to cook this because it's really delicious and as an experiment in cooking my kids love it. When they get a bit older I may try your experiment too.
This delicious side dish for Pork and in my opinion also great with dark meats like Venison and Beef Rouladen, is further enhance with a hint of cloves and is defiantly better the next day.
I didn't have any apples or oranges on hand but this dish was still yummy without them. I used a bit more red wine vinegar too as I like dishes with a sour kick. Served it with some pan-fried pork medallions...mmmmm!
Steve E •That's a very fascinating observation on red cabbage but I'm not sure if it will help the flavor profile of this dish to much. I hope you tried to cook this because it's really delicious and as an experiment in cooking my kids love it. When they get a bit older I may try your experiment too.
Klaus S •This delicious side dish for Pork and in my opinion also great with dark meats like Venison and Beef Rouladen, is further enhance with a hint of cloves and is defiantly better the next day.
Kimberley S • Rouxbe Staff •I didn't have any apples or oranges on hand but this dish was still yummy without them. I used a bit more red wine vinegar too as I like dishes with a sour kick. Served it with some pan-fried pork medallions...mmmmm!