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Sweet and Sour Red Cabbage

Holiday 2007
200706065.jpg
food and drink

BY: Lucy Waverman

A lovely dish that keeps the beautiful garnet colour of red cabbage.

¼ cup (50 mL) unsalted butter
2 cups (500 mL) chopped onions
3 medium shallots, chopped
2 cloves garlic, chopped
10 cups (2.5 L) shredded red cabbage (about 1 medium cabbage)
1½ cups (625 mL) cider vinegar
3 cups (750 mL) cranberry juice
1 cup (250 mL) granulated sugar
1 cinnamon stick
Salt and freshly ground pepper

1. Heat butter in a skillet over medium heat. Add onions, shallots and garlic and sauté until caramelized, about 5 to 10 minutes. Add shredded cabbage and sauté until slightly wilted, about 3 to 5 minutes. Add vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in cranberry juice, sugar and cinnamon stick. Season with salt and pepper to taste.

2. Turn heat to high and bring to boil, stirring constantly to prevent sugar from burning. Reduce heat and simmer vigorously for about 15 to 25 minutes or until liquid is reduced by three-quarters. Re-season if needed. Reheat when needed.

Serves 8


Winter Squash and Hazelnut Ragout

1 cup (250 mL) diced smoked bacon
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) onion, diced
2 acorn squash, diced into ½-inch (1-cm) cubes
2 cups (500 mL) spaghetti squash, diced into ½-inch (1-cm) cubes
3 cups (750 mL) butternut squash, diced into ½-inch (1-cm) cubes
⅔ cup (150 mL) chicken stock
⅓ cup (75 mL) coarsely chopped, toasted hazelnuts
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper

1. Place a large skillet over medium heat. Add double smoked bacon and slowly render off all fat, about 5 minutes. Remove bacon from pan and reserve. Drain fat from pan, reserving 1 tsp (5 mL) in the skillet.

2. Add butter and onions to bacon fat and sauté until onions are golden, about 5 minutes. Add assorted squash and turn heat to high (if pan is not hot enough, squash will begin to break down). Cook squash for 6 minutes or until al dente and add reserved bacon. Deglaze with chicken stock and continue to cook until chicken stock has reduced and the squash is tender, about 5 minutes longer. Add more stock if skillet becomes too dry.

3. Add chopped hazelnuts and chives just before serving. Season with salt and pepper to taste.

Serves 8


Sweet and Sour Red Cabbage

¼ cup (50 mL) unsalted butter
2 cups (500 mL) chopped onions
3 medium shallots, chopped
2 cloves garlic, chopped
10 cups (2.5 L) shredded red cabbage (about 1 medium cabbage)
1½ cups (625 mL) cider vinegar
3 cups (750 mL) cranberry juice
1 cup (250 mL) granulated sugar
1 cinnamon stick
Salt and freshly ground pepper

1. Heat butter in a skillet over medium heat. Add onions, shallots and garlic and sauté until caramelized, about 5 to 10 minutes. Add shredded cabbage and sauté until slightly wilted, about 3 to 5 minutes. Add vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in cranberry juice, sugar and cinnamon stick. Season with salt and pepper to taste.

2. Turn heat to high and bring to boil, stirring constantly to prevent sugar from burning. Reduce heat and simmer vigorously for about 15 to 25 minutes or until liquid is reduced by three-quarters. Re-season if needed. Reheat when needed.

Serves 8

What to Serve

LCBO#:175430
$19.95  
LCBO#:6106
$14.95  
200706065.jpg
food and drink

Sweet and Sour Red Cabbage

Holiday 2007

BY: Lucy Waverman

A lovely dish that keeps the beautiful garnet colour of red cabbage.

¼ cup (50 mL) unsalted butter
2 cups (500 mL) chopped onions
3 medium shallots, chopped
2 cloves garlic, chopped
10 cups (2.5 L) shredded red cabbage (about 1 medium cabbage)
1½ cups (625 mL) cider vinegar
3 cups (750 mL) cranberry juice
1 cup (250 mL) granulated sugar
1 cinnamon stick
Salt and freshly ground pepper

1. Heat butter in a skillet over medium heat. Add onions, shallots and garlic and sauté until caramelized, about 5 to 10 minutes. Add shredded cabbage and sauté until slightly wilted, about 3 to 5 minutes. Add vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in cranberry juice, sugar and cinnamon stick. Season with salt and pepper to taste.

2. Turn heat to high and bring to boil, stirring constantly to prevent sugar from burning. Reduce heat and simmer vigorously for about 15 to 25 minutes or until liquid is reduced by three-quarters. Re-season if needed. Reheat when needed.

Serves 8


Winter Squash and Hazelnut Ragout

1 cup (250 mL) diced smoked bacon
1 tbsp (15 mL) unsalted butter
1 cup (250 mL) onion, diced
2 acorn squash, diced into ½-inch (1-cm) cubes
2 cups (500 mL) spaghetti squash, diced into ½-inch (1-cm) cubes
3 cups (750 mL) butternut squash, diced into ½-inch (1-cm) cubes
⅔ cup (150 mL) chicken stock
⅓ cup (75 mL) coarsely chopped, toasted hazelnuts
2 tbsp (25 mL) chopped chives
Salt and freshly ground pepper

1. Place a large skillet over medium heat. Add double smoked bacon and slowly render off all fat, about 5 minutes. Remove bacon from pan and reserve. Drain fat from pan, reserving 1 tsp (5 mL) in the skillet.

2. Add butter and onions to bacon fat and sauté until onions are golden, about 5 minutes. Add assorted squash and turn heat to high (if pan is not hot enough, squash will begin to break down). Cook squash for 6 minutes or until al dente and add reserved bacon. Deglaze with chicken stock and continue to cook until chicken stock has reduced and the squash is tender, about 5 minutes longer. Add more stock if skillet becomes too dry.

3. Add chopped hazelnuts and chives just before serving. Season with salt and pepper to taste.

Serves 8


Sweet and Sour Red Cabbage

¼ cup (50 mL) unsalted butter
2 cups (500 mL) chopped onions
3 medium shallots, chopped
2 cloves garlic, chopped
10 cups (2.5 L) shredded red cabbage (about 1 medium cabbage)
1½ cups (625 mL) cider vinegar
3 cups (750 mL) cranberry juice
1 cup (250 mL) granulated sugar
1 cinnamon stick
Salt and freshly ground pepper

1. Heat butter in a skillet over medium heat. Add onions, shallots and garlic and sauté until caramelized, about 5 to 10 minutes. Add shredded cabbage and sauté until slightly wilted, about 3 to 5 minutes. Add vinegar to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in cranberry juice, sugar and cinnamon stick. Season with salt and pepper to taste.

2. Turn heat to high and bring to boil, stirring constantly to prevent sugar from burning. Reduce heat and simmer vigorously for about 15 to 25 minutes or until liquid is reduced by three-quarters. Re-season if needed. Reheat when needed.

Serves 8

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