Braised Red Cabbage With Apples
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large red cabbage, 2 to 2½ pounds, quartered, cored and cut crosswise in thin strips
- 2tablespoons canola oil
- 1small onion, thinly sliced
- 2tart apples, such as Braeburn or granny smith, peeled, cored and sliced
- About ⅓ cup balsamic vinegar
- ¼teaspoon ground allspice
- Salt
- freshly ground pepper to taste
Nutritional analysis per serving (8 servings)
102 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 2 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Step 2
Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
- Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Didn't have any allspice, so I used ground cloves. Be sure to soak the shredded cabbage in cold water as suggested in Step 1. The cabbage absorbs water, which is then released in cooking, and helps to steam the cabbage for utmost tenderness.
I'm thinking of adding a tablespoon of butter just before serving.
Adjusted by making in the instant pot. Sautéed as directed, then cooked on low pressure for 15 minutes, 10 minutes slow pressure release. Was wonderful and quick.
The braised cabbage tastes even better the next day & the day after that. I decided to use 3 apples the second time I made this dish. One of my favorite go to Fall comfort foods!
I added golden raisins to emphasize the sweet and sour. Delicious!
Delicious even right after it's cooked! The recipe makes a nice, big batch, so plenty for the coming days.
Purple cabbage and pork are a happy combination. I use a clay baker to roast them together: first filling the soaked baker two thirds full with red cabbage, mixed with onion, apple and cider vinegar (will try it with balsamic), topped with a pork shoulder roast, with or without bone, trimmed of excess fat, seasoned simply with salt and pepper. Baker goes into a cold oven set to 400 or even 425 for two hours or more. Timing is flexible, as meat in clay baker becomes more tender with longer roasting without drying out.