Each month, the Colorado Department of Agriculture features a different product to highlight the variety and quality of products grown, raised or processed in the state. This month features Colorado produce in the Braised Colorado Cabbage recipe.
August is Colorado Proud Month, and a great time to buy local. Peaches, sweet corn, cabbage, cantaloupe and a variety of other fruits and vegetables are available now. Want to learn more about Colorado farmers? Join Colorado Proud during our Follow Your Fruits & Veggies Journey. Visit www.coloradoproud.org for event information. Look for Colorado produce at your local grocery store, farmers' market or at restaurants across the state.
Braised Colorado Cabbage
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
4 Slices Thick Cut Applewood Bacon, chopped
1 Yellow Onion, julienned
1 Tsp. Fresh Garlic, minced
1 Red Apple, cored and julienned
1 Cup Carrots, shredded
1 1/2 Cups Red Cabbage, shredded
1 1/2 Cups Green Cabbage, shredded
2 Tsp. Caraway Seed
3 Tbsp. Dark Brown Sugar
2 Tbsp. Smoked Applewood Salt
1/2 Tsp. Ground Black Pepper
2 Cups Chicken Stock
1 Cup Colorado Ale Beer
On the stove top heat a cast iron skillet or Dutch oven on high heat. Add the bacon and cook until rendered and bacon starts to caramelize. Add the onions and garlic and saute in the bacon fat until soft and translucent. Add the carrots, apple and cabbage then saute for 5 minutes to soften. Add the seasonings, sugar and chicken stock and mix well. Add the beer then cover and cook on medium heat for about 20 minutes. Remove cover, stir well and continue to cook on medium heat until 80% of liquid has evaporated. Adjust seasoning as needed. If too much liquid evaporates add more stock. Serve hot with bratwurst.
Enjoy with a glass of Colorado wine such as Traminette from Fox Fire Farms Winery & Vineyards in Ignacio, Colorado. This off-dry white wine is part of the 2016 Governor's Cup Case.
Visit www.coloradoagriculture.com for a complete list of recipes.