Braised Red Cabbage and Apples
"A recipe my mom taught me to make...I love the sweet and sour flavors in this! If you like, caraway seed may be added with the water to enhance the flavors."
photo by Kumquat the Cats fr
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 small onion, chopped
- 1 lb red cabbage, coarsely shredded
- 1 tart apple, cored and thinly sliced
- 1 tablespoon apple cider vinegar
- 1 pinch cayenne
- 1⁄4 cup dry red wine
- 1⁄4 cup water
- salt and pepper
directions
- Melt butter in a large skillet; add sugar and cook and stir 2 minutes.
- Add onion; cook slowly until light colored.
- Stir in cabbage, apples, vinegar, cayenne and wine.
- Cook, covered, 10 minutes.
- Add water and cook, with lid askew, stirring occasionally, for 30-40 minutes more.
- Salt and pepper to taste.
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Reviews
-
I just shoved all the ingredients in a pan at the same time and cooked for 50 mins. worked out very nice though I did need to add more fluid as it dried up. -
I used green cabbage because that's what I had on hand and only 1 T of butter, but the remaining ingredients were the same. The wine was a nice touch and the result was a very tender, tasty side dish which I served with pork tenderloin and roasted broccoli. My husband gave it 5 stars and said he would definitely like to have it again. Thanks for a great recipe! -
We were mixed on this one here. I enjoyed it, as did my 3 year old daughter though my husband and 6 year old son were not as happy with it. That said, I think it had nice texture and a nice taste. Personally I think I would like more apple so next time I might try 2 apples. I used a bit less then 1 tbsp. of butter following kumquat & toni's lead. I would make this again as a dish primarily for me. I did use red wine and enjoyed that flavor. Thanks for a great one to try! -
Following Kumquat's lead, I cut the butter in half. Also replaced the wine with a some hard cider. Loved the addition of the apple to the red cabbage and the small pinch of pepper, onion and vinegar kept this from being too sweet. I served mine with some paprika and rosemary chops grilled on my Geaorge Foreman. Thanks Kaarin.
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Delicious! Thank you for sharing this recipe, Kaarin! My German grandmother (well actually where her ancestors were from is now Poland) used to make something like this, but I last ate that nearly half a century ago! I omitted the cayenne pepper but otherwise made this exactly to the recipe. Loved the wine in it! I very much doubt that my grandmother would have had wine in hers! Easy to follow instructions, really easy to make, and a fabulous blend of flavours: this is a side-dish that would perfectly complement grilled or BBQd meats!
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen!
I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.
