Braising, as you know, is a slow, moist-heat cooking method using a small amount of liq-uid.When meats are braised, they are seared or browned in fat before liquid is added. Braised vegetables are not always cooked in fat before liquid is added, although some kind of fat is used in the preparation.

Braised vegetable preparations tend to be more complex than boiled or steamed vegetables, and the cooking times are longer. Unfortunately, there are so many variations of braised vegetables that it is not possible to prescribe a single basic procedure. Instead, we discuss the procedures in general terms and use the recipes to illustrate them.

haracteristics of Vegetable Braising Procedures

1. Fat is added to a braising or baking pan or a saucepan and heated. Finely diced mirepoix or other flavoring ingredients may be cooked briefly in the fat. The fat contributes to flavor and eating quality.

2. The vegetable (blanched or raw) is placed in the pan. It may or may not be cooked in the fat before the liquid is added, depending on the recipe.

3. Liquid is added—stock, water, wine, or a combination of liquids. The liquid generally covers the vegetable only partway.

4. The pot or saucepan is covered and the vegetable is cooked slowly in the oven or on the rangetop.

5. The flavorful cooking liquid is served with the vegetable. It is sometimes drained off and reduced over high heat before serving in order to concentrate flavor.

Braised Red Cabbage

Portions: 25 Portion size: 5 oz (150 g)





6 lb

3 kg

Red cabbage


Remove the outer leaves of the cabbage and cut it into quarters.

12 oz

375 g

Bacon, diced

Remove the core and shred the cabbage with a knife (Figure 16.7)

1 lb

500 g

Onions, sliced

or a power shredder attachment. Do not chop; cabbage should be in

1 oz

30 g


long, fine shreds.

112 pt

750 mL

White stock (chicken,


Render the bacon in a large, heavy pot. Add the onions and sugar

pork, veal) or water

and cook until the onion is soft.

1 lb

500 g

Apples (unpeeled),


Add the cabbage and stir over heat until it is coated with fat.

cored and diced


Add the stock, apples, and the spices, tied in a cheesecloth bag.




Cover and simmer until cabbage is nearly tender, about 30 minutes.



Whole allspice



Cinnamon stick

4 fl oz or more 125 mL Cider vinegar or red wine vinegar 1 cup 250 mL Red wine

(or more vinegar) to taste to taste Salt to taste to taste Pepper

Per serving:

Calories, 130; Protein, 3 g; Fat, 8 g (54% cal.); Cholesterol, 10 mg; Carbohydrates, 11 g; Fiber, 3 g; Sodium, 110 mg.

Per serving:

Calories, 130; Protein, 3 g; Fat, 8 g (54% cal.); Cholesterol, 10 mg; Carbohydrates, 11 g; Fiber, 3 g; Sodium, 110 mg.

5. Add the vinegar and red wine and simmer another 10 minutes. Remove spice bag.

6. Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.

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