Red Cabbage With Apples
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound salt pork or slab bacon, diced
- 4tablespoons sugar, or to taste
- 1very large onion, coarsely chopped
- 2large tart apples, cored, peeled and cut into eighths
- 1large head red cabbage, cored and coarsely chopped
- 1cup liquid (stock, red wine, or equal parts of each)
- 1cup vinegar, or to taste
- Salt and white pepper to taste
Nutritional analysis per serving (8 servings)
242 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 3 grams protein; 678 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
Fry the pork in a deep, large skillet until it is well rendered but not too brown. Add the sugar and cook, stirring, until it caramelizes lightly. Add the apples and cook two to three minutes, stirring constantly.
- Step 2
Add all remaining ingredients, mix thoroughly, cover tightly and simmer 1½ hours. If necessary, add a bit more liquid to prevent sticking. Check the seasoning and serve.
Private Notes
Comments
This was delicious with a couple of modifications: No added sugar Sauteed the apples in a dutch oven on the stove top, added the other ingredients plus two tuscan sausages on top. Put the lid on and put it all in the oven at 375 for 1 1/2 hours, removed the lid and baked for another 45 minutes or so. The caramelized cabbage and apples plus the sausage were a hit, no leftovers here!
Stewed red cabbage is billed in the Times header as perfect for Thanksgiving, but it is welcome to any menu including the first day of Spring. I used cubed pork jowl to sauté the apples and red current jelly instead of brown sugar. It is all in these subtle touches to give a lift to a rustic dish simmered for an hour and a half. Add wine if it gets dry.
I made this recipe up nearly identical years ago! It’s affirmation that I was one the right track with mine when I see this one posted here. It’s delicious. A family favorite. I often add some dill and a pinch of nutmeg depending on what kind of bacon I use. And, if I serve it with the option of spooning it over pasta tossed in dill and Irish butter, or rice, my three young kids actually love it! Make this!!