With its vibrant jewel-toned purple, this side is sure to stand out on your table, no matter the occasion. Chef Mashama Bailey of The Grey in Savannah and The Grey Market in Austin cooks her red cabbage low and slow until it’s tender and deeply flavored. Vinegar-soaked golden raisins add bursts of concentrated sweet and sour flavor, while Bay leaves, allspice, and coconut oil add warm Caribbean undertones to the traditional German dish.
Our Stainless Clad Rondeau is the perfect size and shape for this stovetop braise. Its wide surface area gives the cabbage plenty of room to wilt and its high walls keep the liquid trapped inside. Serve this alongside pork chops or as part of a large holiday spread as a delicious option for vegans and omnivores alike.
A tangy and sweet side for your holiday table.
The night before, place raisins and red wine vinegar in a bowl to soak and plump. Cover and refrigerate overnight. Alternatively, you can place the raisins in vinegar in a Saucepan, heat until just boiling, then let sit for an hour until cool.
The next day, place a Stainless Clad Rondeau or Saucier on a medium heat. Once hot, add coconut oil and onions. Sauté until translucent, adjusting heat so onions don’t cook too fast and brown, about 10 minutes.
Add cabbage, stirring to incorporate the onions, then add brown sugar and salt. Cover and sweat over medium heat for 20 minutes.
Uncover and add soaked raisins with vinegar, Bay leaves, and allspice, stirring to combine. Then increase the heat to begin reducing the liquid.
Once liquid is reduced by ⅔, cover reduce heat to low, and cook until cabbage is tender, about 10 minutes. Set aside off heat until ready to serve.