Braised Red Cabbage Apple (Printable version)
Sweet and tangy tender red cabbage braised with apples, onions, and warm spices for a comforting side.
# List of ingredients:
→ Vegetables & Fruits
01 - 1 medium head red cabbage, cored and thinly sliced (approx. 2.2 lb)
02 - 2 medium apples (e.g., Granny Smith), peeled, cored, and sliced
03 - 1 medium yellow onion, thinly sliced
→ Fats
04 - 2 tablespoons unsalted butter or vegan alternative
05 - 1 tablespoon neutral oil (sunflower or canola)
→ Liquids
06 - 1/2 cup apple cider vinegar
07 - 1/2 cup apple juice or water
→ Sweeteners
08 - 2 tablespoons brown sugar
→ Spices & Seasonings
09 - 1 teaspoon salt
10 - 1/2 teaspoon freshly ground black pepper
11 - 2 whole cloves
12 - 1 bay leaf
13 - 1/4 teaspoon ground allspice (optional)
# Directions:
01 - Melt butter with oil in a large heavy-bottomed pot or Dutch oven over medium heat.
02 - Add sliced onion and cook 3 to 4 minutes until softened without browning.
03 - Stir in sliced apples and cook for 2 minutes to combine flavors.
04 - Incorporate sliced red cabbage, tossing with onions and apples until evenly mixed.
05 - Sprinkle brown sugar, salt, pepper, cloves, bay leaf, and optional allspice over vegetables.
06 - Pour in apple cider vinegar and apple juice or water; stir thoroughly.
07 - Bring to a simmer, reduce heat to low, cover, and cook gently for 35 to 40 minutes, stirring occasionally until cabbage is tender and flavors meld.
08 - Remove bay leaf and cloves, adjust seasoning as needed, and serve warm.
# Expert Advice:
01 -
- The cabbage turns silky and sweet without losing its bite, and the color stays jewel-bright on the plate.
- It tastes even better the next day, which means one less thing to worry about when you're hosting.
- You can make it vegan, gluten-free, or keep it classic, and nobody will know the difference.
02 -
- Don't skip the vinegar, it keeps the cabbage from turning muddy purple and adds the tangy backbone the dish needs.
- If the pot looks dry halfway through, add a splash more liquid, you want the cabbage to steam and braise, not scorch.
03 -
- Slice the cabbage as thin as you can manage, it cooks faster and absorbs the flavors more evenly.
- Taste before serving and don't be shy about adding a pinch more sugar or a splash more vinegar to get the balance just right.