Citrus-Spiced Red Cabbage

Ingredients

• One 1-pound red cabbage—halved, cored and sliced 1/8-inch thick
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1/3 cup sugar
• 1/4 cup duck fat or unsalted butter
• 1 large onion, thinly sliced
• 2 teaspoons thyme leaves
• 1 árbol chile with seeds, crumbled
• 1/2 teaspoon ground allspice
• Kosher salt
• Freshly ground pepper
• 1 1/2 cups dry red wine
• 1/2 cup port

Steps

1. In a large bowl, toss the cabbage, lemon juice and orange juice. Let stand at room temperature for 1 hour, tossing occasionally.
2. Set a large enameled cast-iron casserole over moderate heat for 1 minute. Add the sugar in an even layer and cook without stirring until melted and starting to caramelize, about 3 minutes. Stir in the duck fat. Add the onion, thyme, chile, allspice, 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook over moderate heat, stirring often, until the onion is lightly caramelized, about 7 minutes. Stir in the wine and port and cook over moderately high heat until the liquid is reduced to 2/3 cup, about 5 minutes. Add the cabbage and accumulated juices and 1 teaspoon of salt. Cook over moderate heat, stirring often, until the cabbage is tender and glazed, about 20 minutes. Season with salt and pepper. Serve hot or warm.