Braised Red Cabbage
- Total Time
- About 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1red cabbage, about 1 pound
- 2tablespoons vegetable or corn oil
- ½cup coarsely chopped onion
- 1apple, peeled, cored and cut in thin slices
- ¼cup fresh or canned chicken broth
- 1tablespoon red-wine vinegar
- 2tablespoons honey or brown sugar
- 2whole cloves
- Salt and freshly ground pepper to taste
- 2tablespoons butter
Nutritional analysis per serving (4 servings)
193 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 14 grams sugars; 2 grams protein; 505 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
Pour off and discard any tough or wilted leaves from the cabbage. Cut away and discard the core from the cabbage. Cut it into thin julienne.
- Step 2
Heat the oil in a heavy skillet and add the onion and cabbage and cook, stirring, until wilted. Add the apple, broth, vinegar, honey, cloves, salt and pepper. Blend well.
- Step 3
Cover and cook 15 minutes, stirring often. Add the butter, stir and blend well.
Private Notes
Comments
Didn't have an apple so left out, but I'm confident an apple or pear would have been lovely. Used honey and homemade vegetable stock. Definitely easy. I found it flavorful and satisfying enough as is--you don't want other flavors overwhelming your dish, as this is just an accompaniment, and I find braised red cabbage deeply satisfying as it is. I didn't find this dish bland, but then, I like the flavors of good vegetables to shine and don't find the need to overwhelm them with artificial flavor.
We didn't have an apple on hand the other night and substituted an Anjou pear - lovely flavor and texture. I also used only half a red cabbage and the result was excellent.
This is delicious and very easy. I thought the honey might make it too sweet but with the vinegar it has almost a sweet and sour vibe. It came together much faster than similar recipes.
Julia Child says that all red vegetables must cook with something acidic to keep their color. This is why red cabbage recipes call for an apple (which should be tart) and red vinegar.
This is a classic braised cabbage dish. I didn't have allspice, so I substituted with a 1/4 teaspoon cinnamon and 1/4 teaspoon clove. The end result was a bit dessert-y, so I added about 1/8 cup apple cider vinegar and lots of salt, and cooked for another 30 minutes. Delicious! This is easily riff-able, so add the flavors you like - smoked paprika, Aleppo pepper, garlic salt, or ground coriander would be nice additions. Don't forget to stir every 20 minutes or so!
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