{"id":6920,"date":"2012-01-07T15:39:04","date_gmt":"2012-01-07T23:39:04","guid":{"rendered":"http:\/\/foodiddy.com\/?p=6920"},"modified":"2012-01-07T21:52:51","modified_gmt":"2012-01-08T05:52:51","slug":"briased-red-cabbage-wgoat-cheese","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=6920","title":{"rendered":"Braised Red Cabbage w\/Goat Cheese"},"content":{"rendered":"<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8243.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6921\" title=\"IMG_8243\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8243.jpg\" alt=\"\" width=\"450\" height=\"300\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8243.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8243-300x200.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>I recently had dinner at the restaurant <a href=\"http:\/\/www.hillstone.com\/#\/restaurants\/bandera\/\" target=\"_blank\">Bandera<\/a> with my girlfriend Kindra. We had a long wait, which was plenty of time to catch up and create a major hunger level. Both of us decided to order the vegetarian plate with a few substitutions. One of the seasonal vegetable sides was <strong>Braised Red Cabbage w\/Goat Cheese<\/strong>. It ended up being my favorite part of the meal. I immediately went home and did some &#8220;copycat&#8221; online research and found a simple recipe on Food.com (Who had gotten it from <a href=\"http:\/\/www.ineedtext.com\/FoodBlog\/2008\/08\/11\/houstons-restaurant-braised-red-cabbage-with-goat-cheese\/\" target=\"_blank\">Nibbles of Tidbit&#8217;s<\/a>) that was supposed to be a copycat of Houston&#8217;s Braised Cabbage w\/Goat Cheese and Houston&#8217;s is part of the Hillstone Restaurant Group that owns Bandera&#8230; so I gave it a shot and I&#8217;m so glad I did.<\/p>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8173.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6922\" title=\"IMG_8173\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8173.jpg\" alt=\"\" width=\"450\" height=\"300\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8173.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8173-300x200.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p><strong>The Ingredients:<\/strong><br \/>\n1 Head of Red Cabbage &#8211; Chopped or Shredded<br \/>\n1\/2 Cup White Wine Vinegar<br \/>\n1\/4 Cup\u00a0Water<br \/>\n2 1\/2 Tablespoons Butter<br \/>\n2 1\/2 Tablespoons Sugar<br \/>\nCrumbled Goat Cheese &#8211; Used as a Topping<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<ul>\n<li>Add the Vinegar, Water, Butter and Sugar to a Dutch Oven.\u00a0 Heat all on the stove\u00a0for about 5 minutes.\u00a0 When the\u00a0Sugar is dissolved, add the chopped Red Cabbage.<\/li>\n<li>Stir all together, then cover and braise in the oven\u00a0at 325\u00b0 for 2 hours.\u00a0\u00a0Stir every half hour or so.\u00a0 If the liquid completely evaporates, just add a little extra Water.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8177.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6923\" title=\"IMG_8177\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8177.jpg\" alt=\"\" width=\"450\" height=\"300\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8177.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8177-300x200.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>I chopped my red cabbage&#8230;<\/p>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8180.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6924\" title=\"IMG_8180\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8180.jpg\" alt=\"\" width=\"450\" height=\"293\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8180.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8180-300x195.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>I wasn&#8217;t too precise in my cuts &#8211; just a nice rough chop. I then got the vinegar, water, butter and sugar dissolved in my Dutch oven on the stove. (medium heat)<\/p>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8188.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6925\" title=\"IMG_8188\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8188.jpg\" alt=\"\" width=\"450\" height=\"300\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8188.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8188-300x200.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>I got all of the cabbage coated really well and slid it into the 325 degree oven for the 2 hour cook time. I checked it every 1\/2 hour and gave it a good stir. I do have to warn you, cooked cabbage does not make the house smell too fabulous. Kind of the same thing as cooked broccoli or cauliflower.<\/p>\n<p>The end result was awesome. I pretty much ate braised cabbage and goat cheese for days&#8230; as a side with every single meal, minus breakfast.<\/p>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8242.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6927\" title=\"IMG_8242\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8242.jpg\" alt=\"\" width=\"450\" height=\"300\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8242.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8242-300x200.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8220.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-6932\" title=\"IMG_8220\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8220.jpg\" alt=\"\" width=\"450\" height=\"290\" srcset=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8220.jpg 450w, http:\/\/foodiddy.com\/wp-content\/uploads\/2012\/01\/IMG_8220-300x193.jpg 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" \/><\/a><\/p>\n<p>I preferred using small crumbles of goat cheese, compared to the &#8220;dollop&#8221; mentioned in the <a href=\"http:\/\/www.food.com\/recipe\/braised-cabbage-with-goat-cheese-houstons-copycat-371865\" target=\"_blank\">food.com recipe<\/a>. Bandera used small crumbles too.<\/p>\n<p>I have also made <a href=\"http:\/\/www.foodnetwork.com\/recipes\/claire-robinson\/braised-red-cabbage-recipe\/index.html\" target=\"_blank\">Claire Robinson&#8217;s Braised Red Cabbage<\/a> before and loved that one as well (One of the 5 ingredients is bacon) &#8211;\u00a0 I guess I just dig cabbage. How about you? Are you a cooked cabbage fan? If not, I swear &#8211; braising it makes a world of difference in flavor. Add the goat cheese and it&#8217;s heaven on a plate.<br \/>\n<a href=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1121.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-1460\" title=\"foo1121\" src=\"http:\/\/foodiddy.com\/wp-content\/uploads\/2010\/09\/foo1121.jpg\" alt=\"\" width=\"74\" height=\"41\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I recently had dinner at the restaurant Bandera with my girlfriend Kindra. We had a long wait, which was plenty of time to catch up and create a major hunger level. Both of us decided to order the vegetarian plate with a few substitutions. One of the seasonal vegetable sides was Braised Red Cabbage w\/Goat &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"http:\/\/foodiddy.com\/?p=6920\">Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,21],"tags":[371,370],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6920"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6920"}],"version-history":[{"count":13,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6920\/revisions"}],"predecessor-version":[{"id":6941,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/6920\/revisions\/6941"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6920"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}