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.
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Add the apple, cabbage, bay leaf, maple syrup, and season with salt and pepper, cover, and transfer to the oven. Bake for 30 minutes.