Braised Red Cabbage
I feel like I could write a respectable size little cookbook on all the recipes I am constantly developing with cabbage. Red or white cabbage.
Cabbage and Apples
What a match! It’s great not only in this braised red cabbage dish, but in countless salads, soups and condiments. The sweet-and-sour flavor match is simply unbeatable. The added apple cider vinegar and the unfiltered apple cider intensify the apple flavor even deeper.
More Red Cabbage Recipes?
Braised Red Cabbage Side Dish
It is easily one of the most scrumptious accompaniment to roasts and braised meats. Rustic looking, elegant and rich tasting.
Cooked Cabbage Shrinks!
Don’t get too upset if you see a mountain of raw red cabbage (or any cabbage, for that matter) collapse into practically a handful of braised red cabbage. Cabbage is very high in moisture, and cooking greatly reduces it and concentrates its flavor. You will be amazed how delicious it gets, especially when you pair braised red cabbage with apples, which add that whole layer of deliciousness and tanginess. Even if all you did with it is just cut it into wedges, drizzle a little oil and sprinkle a little sea salt on, you’ll end up with something wonderful. And in the unlikely event you have leftovers, throw them in a salad or a sandwich, and enjoy the enriched new dish!
Use the Food Processor!
The food processor makes short work of all slicing, grinding, chopping and shredding. It will slice your cabbage, and perform countless other time consuming tasks in seconds! Here’s my primer on Mastering the Food Processor
You will love how resourceful you can be with the food processor as your sous chef and time saver! It will become your best friend in the kitchen! You will be encouraged to cook more often: this sounds like a very exciting problem to me!
It freezes very well
It’s also good to know that it freezes perfectly, just in case you decide to double or even triple the recipe for a large party.
- 1/3 cup olive oil
- 1 large onion, chopped
- 3 medium size baking apples, peeled and cut in small chunks
- 1/2 cup unfiltered apple cider vinegar
- 1/3 cup brown sugar, packed, or sucanat
- 4 bay leaves, or 1 teaspoon ground
- 1/2 teaspoon ground cloves
- 2 cups natural apple cider
- 1 medium head red cabbage, tough centers discarded, thinly shredded
- Salt and pepper to taste
Heat the oil in a heavy pot, and in it saute the onion and the apples till tender. Add all other ingredients and bring to a boil. Reduce the flame to medium low and cook covered for about an hour, or until cabbage looks very tender and reduced, and all liquid has evaporated. Serve hot. Delicious with baked chicken or turkey.