Tag Archives: ralphie’s red cabbage

Dinner and a (Christmas!) movie

11 Dec

We may not be in Hammond, Indiana, but the charms of a cold winter’s dinner of meatloaf, mashed potatoes and red cabbage is not lost on us.

Especially after watching the beloved A Christmas Story and its uncredited co-star, red cabbage.

Watching the movie left us struck with a crave for meatloaf, mashed potatoes, and sweet and sour red cabbage, bolstered by bacon and apple.

We’ve been meaning to give this Cook’s Illustrated meatloaf recipe a whirl, so now is the perfect time!

Recipe courtesy of Warner Bros. Studios

1 medium-size red cabbage, thinly sliced

1/4 cup red wine vinegar

1 teaspoon salt

1/2 teaspoon black pepper

4 bacon slices, diced

1 large onion, thinly sliced

2 apples, peeled and diced

3/4 cup red wine

1/4 cup sugar

1/4 teaspoon minced garlic

Toss together cabbage, red wine vinegar, salt and pepper in a large bowl.

Cook bacon in a large Dutch oven over medium high flame for 10 minutes or until just crisp.

Add onion to bacon and saute another 5 minutes or until tender.

Stir in cabbage mixture, apples, red wine, sugar and garlic to onion and bacon mixture in the pot. Cover and reduce heat to medium and simmer 30 to 35 minutes, adding a splash of water, if necessary.

Makes 6 servings.

america’s test kitchen adaptation
1 Tbsp olive oil
1½ cups onion, chopped
3 garlic cloves, minced
2 large eggs
½ cup milk
2 tsp dijon mustard
1 tsp hot sauce (siraccia)
1/2 teaspoon dried oregano
1/2 tsp dried thyme
Lawry’s salt and freshly ground pepper
1 lb chuck
½ lb veal
½ lb pork
1½ cups fresh bread crumbs
¼ cup fresh parsley, minced

½ cup ketchup
¼ cup light brown sugar
1½ Tbs cider vinegar

Preheat oven to 350 degrees F.
Make glaze: In a saucepan stir together ketchup, sugar, and vinegar. Heat until sugar is dissolved and set aside to cool.

In a skillet over moderate heat, add the oil. Saute onion and garlic until softened, about 5 minutes. Let cool.
In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add thyme, oregano, Lawry’s salt, and pepper. In a large mixing bowl, combine the meat, egg-milk mixture, cracker crumbs, parsley, and the cooked onion mixture.

Shape loaf onto a foil covered sheet. Glaze. Bake in oven for around 45 minutes, until glaze has set.
Brush meat loaf with remaining glaze and bake for 15 minutes more; glaze again.


Cook’s Illustrated
Published January 2, 2007.

If you can’t find chuck and/or sirloin, substitute any 85 percent lean ground beef. Handle the meat gently; it should be thoroughly combined but not pastelike. To avoid using the broiler, glaze the loaf in a 500-degree oven; increase cooking time for each interval by 2 to 3 minutes.

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet.

Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meatloaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meatloaf from oven and turn on broiler.

While meatloaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meatloaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meatloaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meatloaf cool about 20 minutes before slicing.