Braised Red Cabbage

Step 1

Using a mandolin, slice the cabbage into a fine chiffonade. If you do not have a mandolin, you can chiffonade the cabbage by hand.

Step 2

Place the cabbage in a pot with Port, Madeira, white sugar, and salt.

Step 3

Place the pot of cabbage on the stove and bring to a simmer, then place a cartouche on top of the cabbage. Be sure to cut a small hole in the middle of the cartouche to allow some steam to escape.

Once the cartouche is on the cabbage, reduce the heat to low and allow the cabbage to cook for 1 – 1 ½ hours until the liquid has evaporated. Be sure to stir the cabbage every 5-10 minutes to ensure the cabbage cooks evenly and doesn’t start to burn.

Step 4

Once all the liquid has evaporated, turn the heat off and add in the butter and jelly then stir until incorporated.

Allow cooling then place in containers and store until ready to use.

Step 5

To plate: Dip two identical spoons into hot water to help release the quenelle at the end.

Shake off the excess water and take a generous scoop of the braised cabbage in one spoon. Pass the mixture repeatedly between the spoons, turning and smoothing each side until a neat quenelle is formed. Place the quenelle on the plate and use tweezers to top the quenelle with micro leaves.

Note: This braised cabbage goes well with wild game and richer proteins.