March 13, 2009

Spiced Braised Red Cabbage and Glazed Corned Beef

Despite my denial (and complaining) winter is not yet over in Michigan. I could hear the snowflakes mocking me as they fell yesterday. Well I just had to make some wintery food and prove that I can take it no matter how long it lasts, even though I'm bluffing. In honor of St Patty's Day I had a corned beef brisket in the fridge. I was excited to try a glazed corned beef recipe that Kevin posted recently on his blog Closet Cooking. I could have made traditional boiled cabbage but all I had was red cabbage. Boiled red cabbage just doesn't really work.

So I made a new twist on standard braised red cabbage. I added star anise and cloves because they go so well together. Apple, onion, and bay leaf I left in from my typical red cabbage recipe but I swapped most of the red wine vinegar for ume plum vinegar. Ume plum vinegar is a wonderful condiment. It's made from umeboshi plums and shiso (a Japanese herb) fermented with sea salt. The result is a tangy, salty condiment that gives a nice punch of umami flavor to dishes. Beware the salt in the ume plum vinegar though, I removed all the other salt in the recipe because the vinegar itself is quite salty.

I liked the star anise, clove, cabbage combination a lot and was really happy with the added flavor from the ume plum vinegar. I can't say enough good things about Kevin's glazed corned beef. It's a great idea that combines sweet and salty with a little spice. It reminded me of Easter ham and my husband and son both loved it. The only addition I would make to his recipe would be to remind people to trim down the fat from the brisket before baking it with the glaze.

Links:
-Here's the recipe for Corned Beef Glazed in Honey and Mustard Dinner with Cabbage from Closet Cooking
-I recommend Eden Food's Ume Plum Vinegar, they're a Michigan-based company
-For the beef-free folks, how about serving the cabbage with my Honey Mustard Glazed Tofu

Spiced Braised Red Cabbage
Serves 4 generously, would easily serve 6 as a side dish

1 onion, diced
2 tablespoons neutral oil
1 small head of red cabbage, cored and shredded
1 apple, peeled, cored and cut into eighths
1 whole star anise
3-4 whole cloves
1 dried bay leaf
3 tablespoons ume plum vinegar
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
1/4 cup water

-Cook the onion in the oil in a large soup pot until soft and translucent, allowing the onion to caramelize a little is good but not necessary.
-Add the rest of the ingredients to the pot and stir together.
-Cover and cook over medium-low heat, stirring occasionally, for 1 hour to 1 1/2 hours. The cabbage will be tender and the flavors will have melded together.
-Pick through to remove the star anise, cloves and bay leaf or warn your guests that these whole spices are not meant to be eaten.
-Serve hot. Additional ume plum vinegar can be served on the side to adjust the seasoning to individual tastes. Remind your guests that this vinegar is salty and should be used in place of additional table salt.



I'm adding this to Bookmarked Recipes, an event started by Ruth of Ruth's Kitchen's Experiments. Visit the new Bookmarked Recipes site on Monday for the roundup of other bookmarked and tested recipes. This week’s round up will be hosted by Patsy of Family, Friends & Food.

19 comments:

Sara said...

This looks beautiful. I am making corned beef and cabbage this weekend too!

Heather said...

ohhhh! braised cabbage with star anise and cloves!? that sounds incredible! and i love corned beef and cabbage!!

DJ Karma said...

I've never used these spices/ vinegar with cabbage- looks delicious!

5 Star Foodie said...

The spiced red cabbage sounds awesome with those spices!

Nina Timm said...

Corned beef is a standard in my house, but I use it for salads and delicious sandwiches. We seldom eat it hot, I need to change that after looking at this delicious meal!!!

Jo said...

Oh wow, your pictures are making me drool! I was just thinking about corn beef last weekend as havn't had it for ages. I truly like your cabbage with the spices, sounds great!

zerrin said...

I love red cabbage but never tried it cooked. I always use it raw in salads. So this is a new one to me, but the ingredients are great so I'm sure you have a tasty result. And I'll absoultely try it.

cook4seasons said...

LOVE braised cabbage, and your timing is perfect. Tonite we are making duck with cherries, and since the cabbage uses apple, I think it will be a splendid pairing.

Dawn said...

I love what versatility cabbage has. This cabbage sounds awesome. I have yet to figure out what I'm doing with my corned beed

BR Guest Host said...

Gorgeous photo! Thanks for joining in on Bookmarked Recipes this week!

jesse said...

The colours of this dish is just beautiful Maggie! Hang in there, winter will be over soon... (I hope!)

Sweetie Pie said...

Star anise is so pretty, and it sounds like such a good addition to this dish. Beautiful eats as always!

Spring can't get here soon enough to suit me. That's for sure! :-)

Jo said...

beautiful! and yummy looking too :)

Kevin said...

Nice looking corned beef dinner! I like the sound of that ume plum vinegar.

Tangled Noodle said...

This braised cabbage looks fantastic! I've never tried ume plum vinegar although I've glanced over it at the Asian market - now I have a good reason to pick it up.

Daily Spud said...

Love the flavours in the cabbage. I often cook red cabbage with apple a touch of red wine vinegar, will have to try adding some of the other spices next time.

Bread and Jam said...

This looks delicious and it's perfect timing! I planned to cook a corned beef tomorrow and needed a new idea for the cabbage. Thank you. :)

mlle noelle said...

I've done the braised red cabbage thing a few times but never with this flavor combo; it sounds great! I have a jar of star anise sitting around that I should put to use.

Dazy said...

This tasty beef recipe I tried last month. Actually I did not intend to share it, though some of my friends came down that afternoon. Felt somewhat happy when they jollied up.