Red cabbage with sweet and tangy balsamic braised low and slow, then studded with goat cheese. Anthocyanin polyphenols never tasted so good.
A million years ago when I was a young hip single gal (well I guess not that hip if I refer to myself as ‘gal’) and had just moved to Dallas, I worked in a restaurant that had the highest standards of any restaurant I’ve worked in. Houston’s quality control over their food and processes is a wonder to behold. They also have a practice called ‘guest awareness’. That means if you’re working and a guest is coming toward you, you politely step aside for the guest. To this day I still roll my eyes when a waiter barges past me because if you have no standards in the front of the house, God only knows what’s going on in the back of the house. Especially in fine dining, that lack of training is inexcusable, but a lot of restaurants are a hot mess. Believe me because I’ve worked in more than a few.
It was because of that restaurant that I got more and more interested in side dishes. You can only do so much with a chicken entree but a veggie plate with couscous, braised red cabbage, grilled artichokes and rainbow Swiss chard? Now that can get interesting and it was never just couscous. It was couscous with almonds, currants, radishes, green onion, tomatoes, parsley, mint and a citrus olive oil dressing. It was never just red cabbage. It was braised red cabbage with goat cheese sprinkled on top.
Here is my rendition of their cabbage side, made slightly less sweet. Even the husband, who ‘hates cabbage’ liked this dish. After making him admit this several times I asked “And isn’t the goat cheese on top wonderful?”. He said “What goat cheese?”. Whoops, I guess I got it all. “Oh nothing.” nom nom nom.
Enjoy this recipe for Braised Cabbage with Goat Cheese with Triple Pork Shoulder Roast and Späetzle Sautéed with Shallots for my complete Oktoberfest Dinner. Of course, it’s best served with an Oktoberfest beer to stand up to all the hearty flavors and fall weather. Prost!
- 1 10 oz bag shredded red cabbage (about ⅓ a modest sized cabbage)
- 1 tablespoon butter
- 2 tablespoons sugar
- 2 ½ tablespoons good aged balsamic
- 1 tablespoon water
- 4 ounces soft goat cheese aka chèvre
- Combine all ingredients except cheese and simmer over low heat in a covered pot for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
- Alternatively roast in a covered container in a 35 degree oven for about 45 minutes stirring occasionally and checking to make sure there's still enough moisture. If it's dry, add another tablespoon or two of water.
- Sprinkle with goat cheese and serve.
When not cooking for clients, Chef Shelley is making delicious food at home for family and friends and probably having a glass of wine.
You get cabbage in bags? Really? I have never seen such a thing! LOL!
I love to lightly stir-fry a mix of red and savoy cabbages, with smashed garlic, and dress it with a little olive oil, lemon, and some toasted pine nuts. Oh, and several grinds of black pepper, of course!
Back in my pre-vegan days, one of my favourite things was to roast baby beets, finish them with a little maple syrup and rosemary, then crumble goat cheese over the top. So delicious. And so pretty too!
In the US you can get anything prepped and packaged at the grocery. It’s all about convenience. Or we’re lazy. I only buy this bagged because even I can’t get through a whole head of cabbage.
This sounds amazing! I love cabbage.. and I have a hard time finding red cabbage here NOT bagged.
Lol.. you’re a goat cheese thief!! haha
It’s genetic – one time I made myself a nice little cheese plate and when I turned my back, my youngest took the whole log of goat cheese and popped it in his mouth!
We always make braised red cabbage at Christmas, but I love the addition of goats cheese too.
I need to make more cabbage dishes, this looks so good. Thank you for the recipe.
I love red cabbage and I make it often at my home.. I love the addition of goat cheese. YUM!
Dining out must be so frustrating sometimes when you know how it *should* be done. 😉
This looks like such a perfect simple side. Love all the flavors, especially the goat cheese!
Such a great idea adding aged balsamic to cabbage. I think the goat cheese must add the perfect creaminess to this side dish. Perfect with so many meat dishes. Lovely!