There’s something about the dance of sweet apples and smoky bacon that just feels like a warm hug on a crisp autumn day. Braised red cabbage—deeply colored and aromatic—joins this duo, creating a symphony of flavors that makes me nostalgic for family dinners where time seemed to stand still. Oh, and if you can pair it with a cozy wool sweater and a view of the falling leaves, that’s the cherry on top.
Steps
- Chop red cabbage into 1/2-inch pieces and peel and slice the apple. Slice the onion as well.
- In a large saucepan, combine the chopped cabbage, sliced apple, and onion. Add apple cider vinegar, sugar, water, ground cloves, and a pinch of salt and pepper.
- Bring the mixture to a boil on medium heat, then reduce to a low simmer. Cover the saucepan and cook for 90 minutes, stirring occasionally.
- Check occasionally and add more water if needed to prevent sticking. Adjust the seasoning with additional salt and pepper to taste.
- Once cooked, serve the braised cabbage warm. You can also allow it to cool and serve cold if desired.
Ingredients
- 6 cups red cabbage, chopped
- 1 apple, peeled and sliced
- ½ onion, sliced
- ¼ cup apple cider vinegar
- 3 tablespoons granulated sugar
- ? cup water (additional as needed)
- ? teaspoon ground cloves
- Salt and pepper, to taste
Nutritional Values
Calories: 324 | Carbohydrates: 78g | Protein: 6g | Sodium: 114mg | Potassium: 1212mg | Fiber: 12g | Sugar: 54g | Vitamin A: 4530IU | Vitamin C: 237.6mg | Calcium: 198mg | Iron: 3.6mg
FAQ
- Can Braised Red Cabbage be made ahead of time?
- Absolutely, braised red cabbage can be prepared in advance. Simply cook the dish, allow it to cool, and store it in the refrigerator. It can be reheated when needed or even served cold as a tangy side salad.
- Is it possible to freeze Braised Red Cabbage?
- Yes, you can freeze braised red cabbage. Ensure it is cooled completely before portioning into freezer bags. Lay the bags flat on a cookie sheet to freeze, then stack them in the freezer. When ready to use, thaw, drain, and adjust the seasonings as needed.
- What is the best way to slice the cabbage for this recipe?
- For this recipe, the red cabbage should be chopped into about 1/2-inch thick pieces. This thickness allows it to cook thoroughly while still maintaining a pleasant texture.
- Can I use a different type of vinegar instead of apple cider vinegar?
- While apple cider vinegar is recommended for its flavor and color-preserving properties, you can substitute it with other vinegars like white wine vinegar or balsamic vinegar. However, this may alter the taste slightly.
- What are some serving suggestions for Braised Red Cabbage?
- Braised red cabbage pairs wonderfully with German dishes and can be served hot alongside pork chops or meatloaf. It can also be a crunchy substitute for lettuce in sandwiches when served cold, or accompany a hot bowl of soup as a side salad.
Tips
- Slice Consistently: For even cooking and texture, chop the red cabbage into uniform 1/2-inch pieces. This ensures that the cabbage cooks evenly and absorbs flavors more consistently.
- Manage Moisture: Keep an eye on the moisture level while simmering. If the mixture starts to dry out, add a little more water to prevent sticking and ensure the cabbage remains tender.
- Preserve Color: Using apple cider vinegar not only adds flavor but also helps maintain the vibrant color of the cabbage during the cooking process.
- Adjust Seasonings: After cooking, taste and adjust the salt and pepper to your preference. This step is crucial as flavors can change during the long cooking time.
Equipment
- Large Saucepan with Lid – Essential for simmering the cabbage and other ingredients.
- Vegetable Chopper or Mandoline Slicer – Useful for chopping or slicing the cabbage and apple evenly.
- Apple Peeler – Helpful for quickly peeling the apple.
