Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Cassis Braised Red Cabbage SHARE VIA: Facebook Twitter PinterestChef Brad Horen of AURA Restaurant shares this recipe, saying it makes a perfect accompaniment to roast goose. 5lbs red cabbage, shredded¼ lb butter2 large white onions, julienned4 cloves garlic, minced4 bay leavesToasted caraway500ml cassis vinegar (raspberry vinegar can be substituted)Sugar to taste500ml Red wine Toast caraway in pan with butter. Add onions and sauté until translucent. Add red cabbage and sauté until soft. Deglaze with wine and vinegar then add aromatics and simmer. Cook until cabbage is soft and liquid has reduced by half. Add sugar to adjust acidity to desired sweetness then continue to cook until liquid is reduced and thickened slightly.RecipesSide DishesVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Main course / Recipes June 27, 2019 Sophie Fenlon’s Poulet au Vinigre A classic Lyonnaise dish, dating back centuries. Served with a tangy red wine vinegar reduction sauce and tons of fresh herbs. This is my twist on ... Read More Comments are closed.