Red Cabbage Glazed With Maple Syrup
This recipe, published in The Times in 1991, was adapted from Yves Labbé, the chef at Le Cheval d’Or, a restaurant in Jeffersonville, Vt., that showcased French country cooking. Mr. Labbé was known to serve this side dish alongside quail in a red-wine sauce, and its simple instructions belie depths of flavor. The cabbage cooks down, braising in its own juices, while the sweetness of the apples and maple syrup, a Vermont staple, tones down the bitterness of the cabbage. The result has broad appeal.
- Serves: 4 persons
- 5slices bacon, minced
- 1onion, minced
- 1medium firm, tart apple, peeled, cored and sliced
- 1pound red cabbage (about 1/2 head), cored, outer leaves removed and shredded
- 1bay leaf
- ½cup maple syrup
- Salt and black pepper
Step 1Heat oven to 350 degrees. In an ovenproof saucepan or Dutch oven large enough to hold all of the ingredients, sauté the bacon over medium until crisp, about 5 minutes. Add the onion and sauté until translucent, about 5 more minutes.
Step 2Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.