Balsamic Vinegar of Modena P.G.I.-Braised Red Cabbage and Glazed Sausages with Grainy Mustard Spaetzle

Makes 6 servings

Ingredients

Braised Cabbage

  • 4 tablespoons duck fat, olive oil, or butter
  • 1 head red cabbage, finely shredded
  • 1 cup diced red onion
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 small cinnamon stick
  • 2 whole cloves
  • 2 sprigs thyme
  • 8 oz apple (any kind), unpeeled and chopped
  • 1/4 cup light brown sugar
  • 1/3 cup Balsamic Vinegar of Modena P.G.I.
  • 1/3 cup apple juice or water
  • Kosher salt, to taste

Sausages

  • 12 fresh sausages (like pork, chicken and apple, or mild Italian)
  • 1/4 cup Balsamic Vinegar of Modena P.G.I.
  • 2 tablespoons honey
  • Pinch of chile flakes (optional)

Spaetzle

  • 4 eggs
  • 2/3 cup milk
  • 2 tablespoons grainy Dijon mustard
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 4 tablespoons melted butter, divided use
  • 2 tablespoons chopped chives or parsley
  • Balsamic Vinegar of Modena P.G.I., for drizzling

Directions

  1. In a large heavy-bottomed pot, heat the duck fat over medium-high heat. Add the cabbage, onion, ginger, garlic, cinnamon, cloves, and thyme, and stir until well-coated. Add the apple, sugar, and juice, and season with salt.
  2. Cover the pot and cook, stirring occasionally, until the cabbage is bright red in color and tender, 30 to 45 minutes. Remove the cinnamon sticks and cloves, and adjust the seasoning with vinegar and sugar, a needed. Adjust the salt right before serving to help preserve the bright color.
  3. Meanwhile, grill the sausages over medium-high heat until cooked through and well-browned.
  4. While they are cooking, combine the vinegar, honey, and chile flakes (if using) in a small pot. Bring to a boil and remove from the heat. Brush this glaze onto the sausages during the last five minutes of grilling.
  5. For the spaetzle, whisk together the eggs, milk, mustard, and salt in a large bowl. Add the flour and 2 tablespoons of the butter and mix to form a smooth batter.
  6. Bring a large, well-salted saucepan of water to a boil.
  7. Working in batches, press the batter in a spaetzle maker over the boiling water. Cook until the spaetzle floats, about 4 minutes, and remove with a slotted spoon.
  8. Before serving, toss the spaetzle in the remaining butter (or, if you like, sauté it in a non-stick pan until lightly browned.). Serve with the sausages and cabbage, garnished with the chopped chives and a drizzle of vinegar.

CIA FOODIES


Balsamic Vinegar of Modena P.G.I.-Braised Red Cabbage and Glazed Sausages with Grainy Mustard Spaetzle

Balsamic Vinegar of Modena P.G.I.-Braised Red Cabbage and Glazed Sausages with Grainy Mustard Spaetzle
Makes 6 servings

Ingredients

Braised Cabbage
  • 4 tablespoons duck fat, olive oil, or butter
  • 1 head red cabbage, finely shredded
  • 1 cup diced red onion
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1 small cinnamon stick
  • 2 whole cloves
  • 2 sprigs thyme
  • 8 oz apple (any kind), unpeeled and chopped
  • 1/4 cup light brown sugar
  • 1/3 cup Balsamic Vinegar of Modena P.G.I.
  • 1/3 cup apple juice or water
  • Kosher salt, to taste
Sausages
  • 12 fresh sausages (like pork, chicken and apple, or mild Italian)
  • 1/4 cup Balsamic Vinegar of Modena P.G.I.
  • 2 tablespoons honey
  • Pinch of chile flakes (optional)
Spaetzle
  • 4 eggs
  • 2/3 cup milk
  • 2 tablespoons grainy Dijon mustard
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 4 tablespoons melted butter, divided use
  • 2 tablespoons chopped chives or parsley
  • Balsamic Vinegar of Modena P.G.I., for drizzling

Directions

  1. In a large heavy-bottomed pot, heat the duck fat over medium-high heat. Add the cabbage, onion, ginger, garlic, cinnamon, cloves, and thyme, and stir until well-coated. Add the apple, sugar, and juice, and season with salt.
  2. Cover the pot and cook, stirring occasionally, until the cabbage is bright red in color and tender, 30 to 45 minutes. Remove the cinnamon sticks and cloves, and adjust the seasoning with vinegar and sugar, a needed. Adjust the salt right before serving to help preserve the bright color.
  3. Meanwhile, grill the sausages over medium-high heat until cooked through and well-browned.
  4. While they are cooking, combine the vinegar, honey, and chile flakes (if using) in a small pot. Bring to a boil and remove from the heat. Brush this glaze onto the sausages during the last five minutes of grilling.
  5. For the spaetzle, whisk together the eggs, milk, mustard, and salt in a large bowl. Add the flour and 2 tablespoons of the butter and mix to form a smooth batter.
  6. Bring a large, well-salted saucepan of water to a boil.
  7. Working in batches, press the batter in a spaetzle maker over the boiling water. Cook until the spaetzle floats, about 4 minutes, and remove with a slotted spoon.
  8. Before serving, toss the spaetzle in the remaining butter (or, if you like, sauté it in a non-stick pan until lightly browned.). Serve with the sausages and cabbage, garnished with the chopped chives and a drizzle of vinegar.

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