Braised Red Cabbage Apple (Printable)
Tender red cabbage and apples slow-cooked with warming spices for a sweet-tart autumn side.
# What's Needed:
→ Vegetables & Fruits
01 - 1 medium head red cabbage, cored and finely shredded (approximately 2 lbs)
02 - 2 medium apples (Braeburn or Granny Smith), peeled, cored, and thinly sliced
03 - 1 medium yellow onion, thinly sliced
→ Pantry
04 - 3 tablespoons unsalted butter or vegetable oil
05 - 1/4 cup apple cider vinegar
06 - 1/4 cup brown sugar, packed
07 - 1/2 cup apple juice or water
→ Spices & Seasonings
08 - 1 bay leaf
09 - 4 whole cloves
10 - 1/2 teaspoon ground allspice
11 - 1/2 teaspoon ground black pepper
12 - 1 teaspoon salt
# How to Make It:
01 - Heat butter or oil in a large heavy-bottomed pot over medium heat. Add sliced onion and cook for 3 to 4 minutes until softened and translucent.
02 - Add shredded red cabbage and stir frequently for 5 minutes until slightly wilted.
03 - Incorporate sliced apples, apple cider vinegar, brown sugar, apple juice or water, bay leaf, cloves, allspice, black pepper, and salt. Stir well to combine.
04 - Bring to a simmer. Cover, reduce heat to low, and cook for 35 to 40 minutes, stirring occasionally, until cabbage is tender and flavors meld.
05 - Remove lid for the final 10 minutes to allow excess liquid to evaporate and cabbage to caramelize lightly.
06 - Discard bay leaf and cloves. Taste and adjust seasoning as needed before serving.
# Tips for Success:
01 -
- That deep, complex flavor from slow braising feels like a secret only you know about, yet it's so simple to make
- It transforms humble cabbage into something guests always ask about, and you get to smile knowing it took barely any effort
- The sweet-tart balance makes it work with nearly everything from roasted meats to vegetarian spreads
02 -
- Don't skip removing the bay leaf and whole cloves before serving. I learned this the hard way the first time I made it for guests, and someone ended up biting into a whole clove, which tastes like pure bitterness.
- The flavors deepen and improve after a day in the refrigerator, so if you're making this ahead, that's actually a gift. Reheat it gently and it tastes even better.
03 -
- Add 2 tablespoons of red wine when you add the other liquids for deeper, more complex flavor. It's a small change that makes a noticeable difference.
- The secret to preventing mushiness is not going past 40 minutes of braising. The cabbage should be tender enough to cut easily but still hold its shape on the plate.