Braised Red Cabbage: Cabbage cooked with apples.
Braised Red Cabbage with Apples is a classic, hearty side dish that combines the sweet and tangy flavors of red cabbage and apples, slowly cooked to perfection. The cabbage is sliced thinly and cooked with tart apples, vinegar, and aromatic spices like cinnamon and cloves, until it becomes tender and absorbs all the flavors. This dish pairs beautifully with roasted meats and is often served during autumn and winter months for its warmth and comfort. It's a colorful addition to any meal and can be enjoyed both hot and cold, making it a versatile recipe for leftovers.
Experience the warmth and comfort of braised vegetables with this vibrant dish that brings together tender red cabbage and sweet, caramelized apples. This recipe comes straight from the cooking wisdom of Martha Stewart, who demonstrates how to enhance simple ingredients by using the right techniques. Perfect as a side for a hearty roast or as a vegetarian centerpiece, this dish promises to captivate your palate with its delightful balance of flavors.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Equipment:
- Large deep skillet
- Apple corer (optional)
- Knife for chopping
- Cutting board
- Measuring cups
Ingredients:
- 6 tablespoons unsalted butter
- 1/2 cup sugar
- 1 1/4 teaspoons salt
- 2 apples, peeled, cored, and cut into six equal wedges
- 1 onion, cut into eight equal wedges
- 1 small head of red cabbage, tough outer leaves removed, stem end cut off, and cut into eight pieces
- 3/4 cup water
- 3/4 cup cider vinegar
Instructions:
1. In a large, deep skillet over medium heat, melt the butter. Once melted, stir in the sugar and salt until well combined.
2. Arrange the apple and onion wedges in a single layer in the skillet. They will crowd the pan, but that's okay. Cook, without stirring, for about 10 minutes, or until they begin to caramelize and take on a bit of color. Keep a close watch during this process to avoid burning and gently turn the pieces over as they caramelize.
3. Once the onions and apples have developed a golden brown color, lay the red cabbage wedges on top of the caramelizing fruits and onions.
4. Pour the water and cider vinegar over the cabbage. The acid from the vinegar not only contributes to the complex flavors but also preserves the bright purple hue of the red cabbage.
5. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the skillet and let the mixture simmer until the cabbage is tender, for about 25 to 30 minutes. The apples should be mostly disintegrated creating an apple-sauce-like base.
6. Carefully remove the lid, making sure steam does not escape towards you. The dish should be vibrant with the onions still distinct among the softened cabbage.
7. Serve the braised red cabbage and caramelized apples on a platter. It's an excellent side dish to pair with roasted pork loin, turkey, or chicken.
Cooking Tips:
- Cutting your vegetables into large pieces ensures they will hold together nicely during the braising process.
- Keep the cabbage wedges intact by removing just a little of the tough core.
- The caramelization of apples and onions adds depth to the sweet and sour flavor profile.
Recipe adapted from Martha Stewart's YouTube channel (https://www.youtube.com/@MarthaStewart)
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