Braised Red Cabbage

by Sarah on March 31, 2014

Braised red cabbage is just one of the dishes I had never eaten until I was an adult.  In my youth (long long ago), cabbage some something reserved for coleslaw and our peanut-cabbage salad.  Although I guess I didn’t know it at the time, I was really missing out.

I have no idea where I actually tried it first, but Moxie restaurant in Sacramento always has it, along with mashed potatoes, as the side dish with whatever you ordered.  It doesn’t matter if it’s November or June, you’ll get braised red cabbage and mashed potatoes.  When you’re at Moxie, it doesn’t matter much–they are good at what they do and if you are like me, you just wait until fall and winter to visit.

Anyway, the last few years, we’ve been helping prepare Octoberfest-type parties at my parents’ house, so last year I volunteered to try my hand at the cabbage.  It came out swimmingly.  I am a big fan of having apple included in the mix.  Along with the cabbage, onion, vinegar and a smidgeon of sugar, it’s got that perfect combination of sweet, tart and savory.

Perfect alongside a nice grilled bratwurst or weiswurst.   Prost!

Braised Red Cabbage

Ingredients

  • 1 red cabbage
  • 1 onion
  • 1 apple
  • The juice of 1/2 lemon
  • 3 Tbsp brown sugar
  • 4 tsp red wine vinegar
  • 4 Tbsp water
  • salt/pepper/oil

Instructions

  • Cut the cabbage in quarters, and cut out the core from each quarter. Slice each quarter thinly--about a quarter-inch slices. Set aside.
  • Dice the onion and the apple.
  • Heat 2 Tbsp oil in a large saute pan or Dutch oven. Cook onion until translucent and add the apple and cabbage, along with the vinegar, lemon juice, sugar and water. Season with salt and pepper.
  • Cook covered on the stovetop, stirring occasionally, or transfer into a medium oven (325) and cook for approximately an hour, until the vegetables are tender. Season again to taste.
http://www.undercovercaterer.com/2014/03/braised-red-cabbage/


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