Braised Red Cabbage With Apples

Name: Braised Red Cabbage With Apples
Total time: 1 h 15 min
Yield: 6 to 8 servings
Ingredients: 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips; 2 tablespoons canola oil; 1 small onion, thinly sliced; 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced; About 1/3 cup balsamic vinegar; 1/4 teaspoon ground allspice; Salt; freshly ground pepper to taste

By Martha Rose Shulman

Total Time: 1 hour 15 minutes
Rating: 5(2,458)
Comments: Read comments

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.

Featured in: Red Cabbage: Versatile, Economical and Tasty

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Ingredients

Yield:6 to 8 servings

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

Ingredient Substitution Guide

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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.

Tip

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.

Ratings

5 out of 5

2,458 user ratings

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Comments

Meri7 years ago

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.

Betsy B5 years ago

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.

Beth7 years ago

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!

Natalie4 weeks ago

I love using Chinese 5-spice instead of allspice. I also like variations like adding thinly sliced fennel with the cabbage or finishing with dried cranberries.

Collette1 month ago

This recipe is amazing. I cut the apples in small thinner squares and added Singleton’s Smoked Pepperoni chunks

jill2 months ago

Butter, brown sugar, maple syrup syrup

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