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Braised Red Cabbage

This document provides a recipe for Braised Red Cabbage, including sanitation instructions and cooking procedures. It lists the ingredients and their quantities, along with detailed steps for preparation and cooking. The recipe serves 4-6 people and offers tips for adjusting flavor preferences.

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TMJ4 News
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476 views1 page

Braised Red Cabbage

This document provides a recipe for Braised Red Cabbage, including sanitation instructions and cooking procedures. It lists the ingredients and their quantities, along with detailed steps for preparation and cooking. The recipe serves 4-6 people and offers tips for adjusting flavor preferences.

Uploaded by

TMJ4 News
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Category: Last Updated:Jul.

1, 25
Braised Red Cabbage Favorites By:Joe

Sanitation Instructions: Wash, rinse, and sanitize all equipment and utensils before and after use.
Wash hands before handling food, after handling raw foods, and after any interruption that may
contaminate hands. Return all ingredients to refrigerated storage if preparation is interrupted. Verify
and record final cooking and hot-holding temperatures using a clean and sanitized thermometer.
CCP = Critical Control Point
Ingredient Quantity CCP Cooking Procedure
Red Cabbage, medium 1 head Place a heavy saucepan or Dutch oven over medium
chop heat.
Butter 2 Tbl. Add the butter and bacon to the pan and cook until
Bacon, cut into 1/4" pieces 2-3 slices the bacon is rendered but not browned.
Medium Onion, Diced 1 Add in the onions and apple.
Gala Apple, peeled and 1 Sweat them for a few minutes until they begin to
diced soften.
Add in the cabbage and cook for a few minutes until
it begins to soften.
Cinnamon Sticks 1-2 Add in the cinnamon sticks, anise, bay leaves,
Star Anise 2-3 brown sugar and cook for a few minutes to warm
Bay Leaves 3-4 the spices though and the sugar is dissolved.
Brown Sugar 1/2 C Add in the vinegar and chicken broth.
Red Wine Vinegar 1/2-2/3 C Place a lid on the pan and turn down to a simmer.
Chicken Broth 1C Cook, stirring often, for about an hour. If the
cabbage looks a bit dry and not completely tender
Salt, Kosher Taste add in a little water.
Black Pepper, ground Tase Once the cabbage is very tender season with salt and
pepper and cook for a few minutes more to
incorporate the seasoning.
Serve or keep warm for service.
This can be made a few days ahead and stored in the
refrigerator.

Note: If you like cabbage with a more tangy flavor


add more vinegar and for a sweeter flavor add in
more sugar.

Notes: Feeds 4-6

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