Braised Napa Cabbage

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Description

Braised Napa Cabbage | 2009 Chardonnay (June 2012)

The growing season is in full swing and our 63rd Street Farm CSA Share is overflowing with wonderful local veggies. It's an exciting time to try both new recipes and new vegetables. When looking for inspiration we often turn to Alice Waters "Chez Panisse Vegetables" cookbook. We customized this recipe to pair with one of the few remaining bottles of our 2009 Chardonnay.

  • 1 (large!) Napa Cabbage
  • 2 medium vidalia onions
  • 3 tbsp Extra Virgin Olive Oil (We used Oliverde's Manzanillo)
  • 2 tsp "Champagne" Raspberry Vinegar
  • 1 bay leaf
  • salt & pepper
  • 1/2 cup water
  • 2 granny smith apples

Our cabbage had very loose leaves so we chose to only remove the outermost before chopping. Peel & slice the onions and cook in heated olive oil until translucent. Add the cabbage, vinegar, bay leaf, salt, pepper, and water to the pan. Cover and simmer for 20 minutes. Peel and grate the apple and cook for an additional 5 minutes. Remove the bay leaf and salt & pepper to taste. We chose the granny smith apple to complimentary pair with our 2009 Chardonnay (of which only a few bottles remain).

Buon Appetito!

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  • Date Published: 06/19/2012
  • Categories: Chardonnay

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