Charis’ Family Feast – Mom’s recipes
Brussel Sprouts with Brown Butter and Braised Red Cabbage
Brussel Sprouts with Brown Butter
1. About 4 cups cleaned brussel sprouts
2. About 3 tablespoons butter
3. About 1/2 cup fine bread crumbs — from RICE bread (these crumbs stay crisp)
4. Salt to taste
Cook the sprouts in a heavy-bottomed pot till tender but still firm. Slice the cooked sprouts in half and keep warm.
In a heavy skillet, heat the butter over low-medium heat till it becomes brown. (Watch it carefully so it doesn’t burn.)
Keep the heat on low and stir the rice-bread crumbs into the butter. Add salt to taste. Remove from heat, toss with the cooked sprouts, and serve hot.
NOTE: I confess, I may add more butter and more crumbs. This depends on how many crumbs I want on the sprouts.
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Braised Red Cabbage
1. 12-13 cups shredded red cabbage. Keep the shreds quite fine.
(One 6-inch head yields about 12 cups)
2. 2/3 – 3/4 cups cider vinegar (white vinegar will also do)
3. 2/3 – 3/4 cups white sugar
4. 1 medium onion, chopped finely
5. 1/2 apple, peeled and sliced. (Use a soft variety, like Macintosh or Spartan)
6. 1 1/4 teaspoon salt
7. 1/4 – 1/2 teaspoon black pepper
8. About 3 tablespoons bacon fat or grapeseed oil
Mix the vinegar, sugar, salt, and pepper in a small bowl. (Begin with 2/3 cup, each, of sugar and vinegar — possibly add more later.) Then mix this with the shredded cabbage in a large bowl.
In a large heavy-bottomed pot heat the fat/oil over low-medium heat. Then add the chopped onion and sauté till glassy (do not brown).
To the large pot, add the cabbage mixture from the large bowl and stir everything till combined. Bring the heat up briefly till the mixture sizzles slightly. Turn the heat to low. Toss in the sliced apple and cover the pot.
Stir the mixture a few times and test the doneness — and taste it! Braise till the cabbage is cooked but still has good texture (maybe 20-25 minutes).
NOTE: The seasoning may need some adjustment in terms of vinegar and sugar (or a pinch of salt). The goal is to achieve an even, sweet-sour flavour. This dish can be prepared days ahead and reheated till hot. It also freezes well.
