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
Chef Scott Myers
10
20 minutes
20 minutes
German-American
Side/Sauce
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
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Blender
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.