Serious Eats: Recipes
Healthy & Delicious: Red Cabbage With Apples and Honey
Last week, I wrote about Daniel Boulud's cookbook Braise. I didn’t trash it but did mention that many of the recipes require exotic, expensive ingredients that might be outlandish for the average cook.
This week, I’m writing to ask if can I take it back.
Here’s why: I hate red cabbage. If given a choice between a spoonful of the stuff or watching the last season of Roseanne over and over until I die, I’d choose Roseanne in a heartbeat, even though she killed off Dan. Still, this month is being dedicated to me overcoming my profusion of food neuroses (see: Curried Cauliflower Soup)—and my boyfriend loves red cabbage. So, I thought I’d give red cabbage a final shot.
Since Boulud’s tome was still sitting on my kitchen counter, I cracked it, found the recipe for Red Cabbage With Apples and Honey, and got cooking.
Three hours later, I was greeted by a frugal, healthy vegetable concoction that transcended the ingredients of which it was composed. As one of those ingredients was bacon, that’s no easy feat. Sweet, slightly meaty, and lacking any of the bitterness of raw red cabbage, it was the side dish of my dreams. Boulud had knocked another piece of produce off my Most Hated list, and for that, I can’t disrespect his cookbook.
So, go buy Braise. Now. Because if the guy can do this for red cabbage, imagine what he can do for monkfish.