Description
This Traditional Braised Red Cabbage with Apples is a game-changer. It’s not just a side dish; it’s a “winner of a recipe” because it’s incredibly flavorful, easy to make, and a dream for meal prep. We’re slowly simmering cabbage, apples, and warm spices until they create a tender, tangy, and unforgettable braised red cabbage that will steal the show on any dinner table.
Ingredients
- 2 lb (1 kg) Fresh red cabbage
- 1 lb (450 g) Onions, chopped small
- 1 lb (450 g) Tart cooking apples (e.g., Granny Smith), peeled, cored & chopped
- 1 clove Fresh garlic, chopped very small
- 1/4 Whole nutmeg, freshly grated
- 1/4 level teaspoon Ground cinnamon
- 1/4 level teaspoon Ground cloves
- 3 level tablespoons Light brown sugar
- 3 tablespoons Wine vinegar (red or white)
- 1/2 oz (15 g) Unsalted butter
- To taste Salt and black pepper
Instructions
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Prepare the Cabbage: Preheat oven to 300°F (150°C). Remove and discard the tough outer leaves of the cabbage. Cut the head into quarters, cut out the hard inner core, and slice the quarters into fine, thin shreds.
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Layer the Ingredients: In a large, heavy-bottomed casserole dish or Dutch oven with a tight-fitting lid, arrange a layer of your shredded cabbage. Season it with a bit of salt and freshly ground black pepper.
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On top of that, add a layer of the chopped onions and apples. Sprinkle this layer with some of the chopped garlic, freshly grated nutmeg, cinnamon, cloves, and brown sugar.
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Repeat this process—cabbage, salt/pepper, then apple/onion/spice/sugar—until all your ingredients are used up.
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Add the Finishing Touches: Pour the 3 tablespoons of wine vinegar evenly over the top. Dot the top of the mixture with your small pieces of butter.
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Braise Slowly in the Oven: Place the tight-fitting lid on your casserole dish. Bake for 2 to 2.5 hours. Give everything a good stir once or twice during the cooking time to ensure it all cooks evenly and the flavors meld.
Notes
- Shredding Tip: The original recipe notes that you can use a food processor, but hand-shredding gives a more rustic, less uniform texture that’s perfect for this dish.
- Color Tip: The acidity from the wine vinegar is what will keep the cabbage a beautiful, vibrant color and provide that lovely tangy flavor.
- Lid Tip: A tight-fitting lid is essential. It traps the steam, which braises the cabbage until it is perfectly tender.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Side Dish, Holiday
- Method: Braising, Baking
- Cuisine: British, German, European
Nutrition
- Serving Size: 1 serving
- Calories: 110 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 3 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 5 mg
