Cut the fatty richness of meats and fried foods with this piquant red cabbage marmalade. Feel free to get creative with it; we’re thinking of trying this in a fish taco!
Kombucha-Braised Red Cabbage Marmalade
Rated 5.0 stars by 1 users
Category
Side/Sauce
Cuisine
German-American
Author:
Chef Scott Myers
Servings
10
Prep Time
20 minutes
Cook Time
20 minutes
The ginger kombucha in this recipe adds a special, unexpected element; no need to make your own, though, when you can buy a bottle at most grocery stores.
Ingredients
-
1 head red cabbage, cored and roughly chopped
-
6 sprigs thyme
-
48 oz ginger kombucha
-
Salt and pepper to taste
- Avocado oil
-
3 tbsp unsalted butter
- 2 cloves minced garlic
-
¼ cup raw honey
Tools:
Directions
In a saucepan over medium heat, heat your oil and then add the chopped cabbage, sweating for 5 minutes.
Once it starts to soften, add your butter, garlic and thyme. Cook for 5 more minutes. Add kombucha and honey. Bring to a simmer. Reduce by three quarters.
Pull thyme springs out and transfer the cabbage mixture to a blender. Blend on low to keep a coarse texture. Transfer to a bowl and season with salt and pepper.