I am looking for the recipe for braised red cabbage from J. Alexander's Restuarant?

Answer 1

Braised Red Cabbage
1 red cabbage (2 to 2 1/4 lbs)
1 large onion, cut thin slices
1/2 cup currants
3 tablespoons cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon oil
1/2 cup chicken stock, plus more
Cut out core of cabbage and discard any tough or discolored outside leaves.
Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
You should have about 12 cups.
Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
Bring to boil over high heat, then cover.
Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
(If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
Comments: You can vary this dish to suit your taste or ingredients on hand.
Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.

Answer 2

1

Answer 3

I am not sure how its done at J alexanders rest. But here is a receipe for you.. ENJOY!

1 red onion, peeled and thinly sliced
2 large tart apples, cored and sliced thinly
1 medium head red cabbage,outer leaves removed, shredded finely
2 Tablespoons unsalted butter
1/2 cup light brown sugar, packed
3 whole cloves
1 teaspoon ground allspice
1 bay leaf
1 teaspoon salt
1/2 cup cider vinegar
3/4 cup dry red wine
PREPARATION:
1. In a heavy sauce pan, melt the butter over med-heat.

2. Add the onion and sauté for 4 minutes, until soft but not brown.

3. Add apples, cabbage, sugar, cloves, allspice, bay leaf, salt, vinegar and enough wine to moisten thoroughly.

4. Bring to a boil over high heat. Reduce heat to low, cover and cook for 30-35 minutes.

5. Before serving, drain off excess liquid and remove bay leaf and cloves

Answer 4

am not sure how its done at J alexanders rest.they have there own,,

Answer 5

WHY YUK

Answer 6

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