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 Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.