ABOUT US P.J.DUFFIN'S
BISON RECIPES		 CHOOSE
GRASS-FED BISON		 BISON MEAT
NUTRITIONAL FACTS		 BISON
HISTORY		 READING
RESOURCES
         Braised Red Cabbage



For some this traditional red meat accompaniment can come across as just a little too hearty. That’s because it is often made with raisins and/or bacon. This version has neither and consequently delivers a much lighter taste.
       Ingredients
1/4 cup
1
3 lb.
2
1
1/3 cup
3 tbsp
1 tsp
1/2 tsp
1/4 tsp
 canola oil
large Spanish onion (about a pound), sliced
red cabbage, cored and shredded
Granny Smith apples, peeled and coarsely grated.
large orange
red wine vinegar
honey
sea salt
ground allspice
ground black pepper
       Directions
  • Zest and juice the orange and set aside. You should have at least 1 tbsp of zest (coarsely grated orange rind can be substituted), and ½ cup orange juice.
  • Put canola oil in a 5 to 6 quart Dutch oven. Over medium high heat, sauté onion until it begins to soften, about 5 minutes. Do not allow the onion to brown.
  • Add shredded cabbage and all other ingredients to Dutch oven including the set aside orange juice and zest (or grated orange rind).
  • Mix all ingredients until blended. Continue to stir and cook until desired tender-crunchiness is reached. This will take between 5 and 10 minutes. Remove Dutch oven from burner and set aside partially covered until needed. Reheats well.