Citrus Braised Cabbage, Apple, Goat Cheese, Red Wine Vinegar

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Walk into any shop right now and you’ll be inundated with SPRING. Yet, walk down the street in New York and we’re still girding ourselves with wooly layers and hot coffee. The in-between seasons make it easy to see the relation between food and fashion. Just as designers are debuting their seasonal collections, filled with florals and color and texture, so are the chefs. With food, it starts with asparagus. Somewhere in the country, the weather is warm enough to grow this springtime delicacy, and it’s shipped in massive quantities to our food stores, giving us a false sense of season. Here in the Northeast, we don’t get the green stuff until May, even June. What’s a cook to do?

I propose embracing the current season for all it’s worth. Just as it’s silly to wear a sundress in a snowstorm, eating peaches (or eggplant or asparagus) is just as silly in the off-season. This cabbage slaw comes from the LA’s Lemonade restaurant cookbook. It epitomizes the in-between season – a bit of winter, with a nod to the sunnier days ahead. It’s really delicious.

 

Citrus Braised Cabbage, Apple, Goat Cheese, Red Wine Vinegar

Adapted from The Lemonade Cookbook
1 tablespoon olive oil
1 medium red onion, halved lengthwise and thinly sliced
2 tart apples, halved lengthwise, cored and thinly sliced
1 head red cabbage
1/2 cup red wine vinegar
Zest and juice of 1/2 large orange, divided
1 tablespoon pure maple syrup
4 ounces soft goat cheese, crumbled
1/2 cup coarsely chopped fresh herbs, such as parsley and cilantro
Kosher salt and freshly ground black pepper, to taste

Slice the cabbage into quarters and cut away the core. Thinly slice the cabbage, set aside.

Heat a large, heavy pot or Dutch oven with olive oil. When hot, add onions and apples and a big pinch of salt. Cook, stirring occasionally, until tender, about 3 minutes.

Stir in the cabbage. When it begins to wilt, add the vinegar, orange juice, maple syrup and a big pinch of salt and pepper. Stir well. Cover the pot, reduce heat to low and simmer for 20 minutes until the cabbage is soft. Stir occasionally. Taste and season with salt and pepper. Stir in reserved orange zest.

Place the cabbage in a large bowl and chill thoroughly. Just before serving, sprinkle with goat cheese and herbs.

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