Braised Red Cabbage

by Diana Rattray

Apples, onion, red wine, and complementary spices make this braised red cabbage a lovely side dish. Serve the cabbage with pork, ham, sausage, and potatoes or a potato salad. It’s a tasty dish and an easy preparation.
The subtle spices, brown sugar, and vinegar help flavor the cabbage, garlic, and sliced apple.

Braised Red Cabbage

Diana

Add some color to your plate with this delicious braised red cabbage. Made with apples, onions, and a hint of red wine, it’s the perfect side dish.

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Servings 6 servings

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Course Cabbage

Prep Time 15 minutes minutes

Cook Time 32 minutes minutes

Ingredients

  

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• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 cup finely chopped onion
• 1 large clove garlic, pressed
• 1 small head of red cabbage, coarsely shredded
• 2 medium apples, peeled and cored
• 1/2 cup dry red wine
• 3 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 bay leaf
• 1 cinnamon stick, 2 to 3 inches
• 1/4 teaspoon ground allspice
• freshly ground black pepper, to taste
• kosher salt, to taste

Instructions

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• Heat the 2 tablespoons of butter and 1 tablespoon of vegetable oil over medium-low heat. Add the chopped onion and cook, stirring, until the onion is softened and translucent. Add the poressed garlic and cook, stirring, for one minute longer.
• Meanwhile, cut the peeled and cored apples in wedges and cut the wedges lengthwise into thin slices.
• To the onion mixture, add the cabbage, apple slices, wine, vinegar, brown sugar, bay leaf, cinnamon stick, and allspice. Bring to a simmer. Cover and simmer slowly over low heat for about 30 minutes, or until the cabbage is very tender.
• Remove the cinnamon stick and bay leaf.

Keyword braised red cabbage

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