tag:blogger.com,1999:blog-7173052990851751381.post2328302948518405434..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Braised Red Cabbage – That is AllChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7173052990851751381.post-41531412519612481642019-03-03T17:56:01.145-05:002019-03-03T17:56:01.145-05:00Thanks for the easy, but delicious recipe for red ...Thanks for the easy, but delicious recipe for red cabbage. I know I'm very late weighing in here on the color name. Designer (or Crayola) names are descriptive, but can vary. You can call it magenta, but as a watercolor painter, I would call it violet red. That's as opposed to a ripe red tomato, which is most likely orange red. Sorry, I know that's TMI.KBaryhttps://www.blogger.com/profile/17694929564650037654noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67206808743808628062018-02-23T17:45:08.885-05:002018-02-23T17:45:08.885-05:00Hmmmm.... I was born and raised in Germany. Bavari...Hmmmm.... I was born and raised in Germany. Bavaria, actually. I have never heard of using caraway seed in red cabbage. Caraway seeds, in my humble opinion, are used in sauerkraut . I agree with everyone who says to add apple and when I make MY red cabbage, I use whole cloves as a seasoning.Claudiahttps://www.blogger.com/profile/17421521074857292858noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56504374369228391302013-02-11T13:57:28.887-05:002013-02-11T13:57:28.887-05:00Wow...I'm glad I just found this cause' I ...Wow...I'm glad I just found this cause' I have a ton of red cabbage showing up in my garden! Will try your recipe as it's great like you said in a pinch for a side. Would like to try it with an apple and brown sugar 2nd time! Graciascookinmomhttps://www.blogger.com/profile/05482992452332748513noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42884710602498126582012-09-27T06:42:43.787-04:002012-09-27T06:42:43.787-04:00wow! amazing,loved itwow! amazing,loved itAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80911222110485817772012-08-08T19:37:43.245-04:002012-08-08T19:37:43.245-04:00just leave out or use non-alcohol wine! enjoy!just leave out or use non-alcohol wine! enjoy!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16934215195623000932012-08-08T19:29:14.337-04:002012-08-08T19:29:14.337-04:00Hi,
I'm sorry but is there any substitut...Hi, <br /> <br /> I'm sorry but is there any substitution for the red wine. I don't drink and religiously I can not purchase or consume any alcoholic beverages. I'm trying to make this tonight hopefully you will be able to suggest something else..<br /><br />Thank you,<br />LizaWritings on the wallhttps://www.blogger.com/profile/04233892137147907647noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68174733068282032582012-07-24T15:57:20.224-04:002012-07-24T15:57:20.224-04:00Like some others, I grew up with a German mother a...Like some others, I grew up with a German mother and this dish was a staple every other week! I adore it and now that Mom's 91--and coming over tonight for Beef Rhouladen, red cabbage and potatoes--I thought it appropriate to offer my own suggestions on tweaking this! <br /><br />I start with 1/4 lb of chopped bacon in a deep and heavy dutch oven. Once rendered, a small chopped onion goes in. Then, a finely sliced head of red cabbage--core removed. I pour roughly 2 cups of red wine and about 3/4 cup red-wine vinegar. About a Tbl of cloves is the flavor I've grown up with--not the caraway, 2-3 Tbl Brown Sugar, an apple--chopped; salt, pepper and braise for roughly 2 hrs. Then, to give it a neat texture and "tighten" it up--I grate a half of a potato into it just prior to serving. The starch thickens it beautifully!<br /><br />Keep up the great work John!!Chef Bruce in VAnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5385229602914736472012-05-10T03:20:26.683-04:002012-05-10T03:20:26.683-04:00'Now here's a case where size doesn't ...'Now here's a case where size doesn't matter - it's being able to repeat the motion successfully.' <br /><br />Chef John, you are hilarious. I can't believe nobody commented on this. Thank you for making my day (and meal) once again!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33668728940993989502012-04-25T12:48:21.837-04:002012-04-25T12:48:21.837-04:00Definately going to try this. We get into a little...Definately going to try this. We get into a little of a funk sometimes with veg, so this will be nice to throw into the mix. By the way, my Dunn-Edwards paint fan shows this color as being "Deep Magenta." Well done Painter/Chef/Color Master John!tjzacnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78364135518143410132012-04-20T14:57:55.254-04:002012-04-20T14:57:55.254-04:00Nice recipe!
When you throw some slices of apple ...Nice recipe!<br /><br />When you throw some slices of apple inside while cooking this is gonna be amazingly delicious. It gives it a sweet and fruity note so you can save some sugar.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87307202999426317402012-04-20T12:17:11.723-04:002012-04-20T12:17:11.723-04:00I rock the apples in this. The color is always spo...I rock the apples in this. The color is always spot on, and looks superb next to sauerbraten.Andynoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23584812147934297692012-04-20T09:40:18.163-04:002012-04-20T09:40:18.163-04:00You have great recipes! I joined your followers.You have great recipes! I joined your followers.Ritahttps://www.blogger.com/profile/03791201457372887378noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75467074713059185412012-04-20T02:37:15.851-04:002012-04-20T02:37:15.851-04:00Welcome Ryan! Hope you enjoy exploring the blog! T...Welcome Ryan! Hope you enjoy exploring the blog! Tell your friends!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27721897375989215342012-04-20T01:47:24.863-04:002012-04-20T01:47:24.863-04:00We usually add a finely diced apple instead of the...We usually add a finely diced apple instead of the sugar :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49439814559647729892012-04-20T00:41:14.205-04:002012-04-20T00:41:14.205-04:00Overheard you talking about your blog to the cashi...Overheard you talking about your blog to the cashier at wholefoods today. I was the guy in the white, anchor brewing jumpsuit. Can't wait to try this braised red cabbage recipe! Look so easy and good. Definitely bookmarking your site.Ryanhttps://www.blogger.com/profile/07497913778552805883noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49071810099179956272012-04-19T23:42:21.429-04:002012-04-19T23:42:21.429-04:00Thank you!!Thank you!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23333089241460745052012-04-19T21:24:33.761-04:002012-04-19T21:24:33.761-04:00Chef John,
I just wanted to say thank you for yo...Chef John, <br /><br />I just wanted to say thank you for your videos and your blog posts. I went from being a terrible "cook" to having my fiance look forward to my meals when I cook. You're fantastic at what you do. Thank you again!Kaylanoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61893963360830867632012-04-19T12:35:13.189-04:002012-04-19T12:35:13.189-04:00JOHN! Wine-red. someone said Burgandy! This is e...JOHN! Wine-red. someone said Burgandy! This is exactly what you get in Austria and Hungary with roasted duck and/or (in Austria) roasted pork. My wife is Austrian and was totally impressed :D She said her mother always added way more caraway seeds (in German: Kuemmel) and always started with a small onion... and occassionally when serving with pork, one roasted pork-crackling first as the starting oil to fry the cabbage. Often her grandmother would start out with a tablespoon of "schmalz". When i do this, i always serve it "al dente" style, however, traditionally here, it's served "lechio". One also used white wine here with a splash of vinager if needed! Thanks for showing this!<br /><br />cheers from Austria,<br />DanielDanielnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38048158505823861722012-04-19T10:45:26.493-04:002012-04-19T10:45:26.493-04:00You should develop an app for iPhoneYou should develop an app for iPhoneBrunohttps://www.blogger.com/profile/00138987688884169376noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73594919967748550402012-04-19T09:24:01.714-04:002012-04-19T09:24:01.714-04:00LOVE red cabbage! My mom used to make it for my d...LOVE red cabbage! My mom used to make it for my dad. (100% German). I never got the recipe from her. Is this the "german" kind of red cabbage? Wow. I used to love this stuff. <br />Thanks so much<br />Mary MaloneAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76394388510271796172012-04-19T08:56:56.266-04:002012-04-19T08:56:56.266-04:00try this with some chinese five spice :-)try this with some chinese five spice :-)BondTr4dernoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31186703890188874322012-04-19T06:25:11.410-04:002012-04-19T06:25:11.410-04:00I would recomend honey or brown sugar instead of t...I would recomend honey or brown sugar instead of the processed white one.<br />It gives the dish a nice caramel note in the background.Jan Schattlinghttps://www.blogger.com/profile/10772877771209952238noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71243937726775074482012-04-19T05:10:57.133-04:002012-04-19T05:10:57.133-04:00It's not only a simple side dish, but cabbage ...It's not only a simple side dish, but cabbage is, like other cruciferous veggies really damn good for you.<br /><br />I bought a head of red cabbage this evening, and I'll be doing this sometime soon with some pork.<br /><br />Also, just a thought, I'd like to see a culinary school version of choucroute garnie. I made it once before, and it was okay, but I'd like to know how you'd do it.KPeffhttps://www.blogger.com/profile/13984807463554346990noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-27631810860733492282012-04-19T00:56:24.904-04:002012-04-19T00:56:24.904-04:00Pinkish-purple?? :D
Never heard or tried this dis...Pinkish-purple?? :D<br /><br />Never heard or tried this dish. Lucky for me, I have all the ingredients...I am trying this tomorrow.MoonFaCehttps://www.blogger.com/profile/02973536576770532488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59983705355067478072012-04-18T21:52:51.873-04:002012-04-18T21:52:51.873-04:00Definitely Prince purpleDefinitely Prince purplekatenoreply@blogger.com