Braised Red Cabbage with Goat Cheese & Pecans

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Yield:  6 Servings

1 Tbsp  Olive oil
1 small  Onion, thinly sliced
1 small head Red Cabbage, quartered, cored and cut in ¼” slices (2 lb head)
To taste Kosher salt and freshly ground black pepper
1 cup  Red wine
½ cup  Red wine vinegar
1/4 cup  Honey
1 Tbsp  Butter
1/4 cup  Panko bread crumbs
2 Tbsp  Aged Monterey Jack, finely grated
1 Tbsp  Parsley, roughly chopped (reserve a few leaves for garnish)
2 tsp  Cracked black pepper
4 oz log Goat cheese
1/3 cup  Pecans, toasted and halved lengthwise

1. Heat a large sauté pan over medium high heat, add the oil and the onion and cook until lightly caramelized. Increase heat to high, add the cabbage and season with salt and pepper. Add the wine, vinegar and honey, cover and cook 20 minutes or so, stirring once or twice until the cabbage is tender.
2. Meanwhile, melt the butter in another medium non-stick skillet over medium heat. Add the breadcrumbs and cook slowly until light brown; stirring constantly with a wooden spoon.  Transfer the browned crumbs to a mixing bowl and allow to cool. Stir in the aged jack, parsley and pepper. Roll the log of goat cheese in the bread crumb mixture, pressing the crumbs into the cheese. Place back in the fridge until ready to serve.
3. Remove lid from the cabbage and cook until the liquid is reduced down to a glaze, about 10 additional minutes. Check seasoning.
4. Transfer to a shallow serving bowl. Slice the cheese and arrange on top of the warm cabbage. Sprinkle with the pecans and reserved parsley leaves.