Chef Donna: Citrus Braised Cabbage and Warm Potato Salad

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St. Patrick’s Day!
It seems we must cook with potatoes and cabbage on St. Patrick’s Day, so for those cabbage nay-sayers out there this recipe might just change your mind.  Something fantastic happens when you combine these ingredients!  Bright and earthy with a toothsome crunch, this cabbage dish is perfect as a side to pork or potatoes; it makes a great condiment for Brats or Hot Dogs, and as an alternative to sauerkraut for the classic Reuben, it can’t be beat.  But, don’t stop there.  This technique for braising works deliciously for other odiferous vegetables like Brussels sprouts or fennel, making them suddenly a friendly addition to your table.  For your Perfect Pairing choose the Seyval Blanc from The Vineyard at Hershey. Seyval Blanc is like Pennsylvania’s version of Pinot Grigio, and the earthiness of this grape and the wine’s slight oaking regimen will pair wonderfully with the potatoes and citrus glaze, without dominating or competing with the food.

Recipe:  Citrus-braised Cabbage
Serves 4

One 1-pound cabbage, halved, cored and sliced or chopped 1/8-inch thick
1/2 cup fresh orange juice
1/4 cup lemon juice
1/4 olive oil
1 tablespoon maple syrup
3 tablespoons light brown sugar
1/4 cup +1 tablespoon white wine
2 tablespoons butter
1 large onion, thinly sliced
Salt and fresh ground pepper, to season
Serve over steam-sautéed potatoes (recipe below)

In a large bowl, toss the cabbage with the orange and lemon juices, olive oil, maple syrup, the brown sugar and wine.  Let stand at room temperature for 1 hour, tossing occasionally.

Place a large pot over medium heat.  Add butter then onion and season with salt and pepper; toss to coat.  Cover and steam about 3 minutes.  Reduce heat and cook uncovered until onions are soft and beginning to caramelize, about 8 minutes.  Add the citrus-soaked cabbage, cover and bring to a boil.  Reduce heat and braise partially covered for about 20 minutes, stirring from time to time until the cabbage is crisp-tender and glazed.  Serve over steam-sautéed potatoes*.

To Steam-sauté the Potatoes: Peel and chop potatoes.  Place in a microwave safe bowl, cover with plastic wrap, then steam in microwave for about 8 minutes.  Carefully remove plastic wrap and drain.  Place a large skillet over medium high heat with some oil and butter.  Add potatoes and season with salt and pepper.  Cook undisturbed for 3 to 4 minutes to crisp the potatoes.

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