Braised Red Cabbage with Apples. Red cabbage slowly braised with apple, onion, cider vinegar and a little brown sugar. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A sweet-sour winter side
Red cabbage softens slowly with apple, onion, cider vinegar and a little brown sugar. A restrained pinch of clove adds warmth without turning the pot into a dessert.
The eight portions and reduction time are untested. Cabbage size and pot width will change finished volume.
Slice for an even braise
Core and shred cabbage thinly so every portion can soften. Peel and slice firm apples rather than using applesauce; the dish should still show pale fruit pieces.
If a very large head exceeds the two-pound trimmed weight, scale the measured acid and liquid before cooking instead of crowding the pot.
Ingredients for 8 side portions
| Ingredient | Amount | Use |
|---|---|---|
| Red cabbage, cored and thinly shredded | 2 pounds | A small head, weighed after trimming. |
| Firm apples, peeled, cored and sliced | 2 medium apples | Cook with cabbage. |
| Yellow onion, thinly sliced | 1 medium onion | Base. |
| Olive oil | 2 tablespoons | Sauté. |
| Apple cider vinegar | 1/4 cup | Acid. |
| Packed light brown sugar | 2 tablespoons | Sweetness. |
| Low-sodium vegetable broth | 1/2 cup | Braising liquid. |
| Ground cloves | 1/8 teaspoon | A restrained winter note. |
| Fine salt | 3/4 teaspoon | Adjust after reducing. |
| Freshly ground black pepper | 1/4 teaspoon | Finish. |
Step-by-step method
- Core and thinly shred 2 lb red cabbage; peel, core and slice two firm apples, then slice one onion. Heat 2 tbsp olive oil in a large heavy pot and soften onion about five minutes.
- Add cabbage and apples and stir to coat. Pour in 1/4 cup cider vinegar and 1/2 cup vegetable broth, then add 2 tbsp packed brown sugar, 1/8 tsp ground cloves, 3/4 tsp salt and 1/4 tsp pepper.
- Cover and braise over low heat about 45–50 minutes, stirring occasionally and checking that a little liquid remains, until cabbage is tender. If the pot dries before tender, measure any water added in the trial.
- Remove lid and simmer up to ten minutes to reduce any excess liquid, tasting for sweet-sour balance. Divide into eight provisional side portions; record finished volume, apple texture and reduction.
Balance liquid and acid
Vinegar, broth and brown sugar make a modest braising liquid. Stir occasionally and check that the pot does not dry before cabbage is tender.
Good Food shows a braised red-cabbage technique, not a tested sweet-sour balance for this specific apple-and-clove ratio.
Finish uncovered
Once the cabbage is tender, uncover and reduce extra liquid briefly. Taste at the end because evaporation concentrates both salt and acidity.
If apples dissolve entirely in a trial, use a firmer variety or add them at a different measured stage in a revised recipe.
Serving and keeping
Serve in eight provisional side portions beside a roast. There is no sausage or bacon in the base recipe.
A precise make-ahead hold, refrigerated life and reheated color have not been tested. Keep any leftovers under appropriate refrigeration.
Cabbage questions
Is this fried cabbage with sausage?
No. It is a slow, sweet-sour vegetable-and-apple braise.
Why add vinegar?
It balances the apples and sugar with acidity.
Should there be liquid at the end?
A glossy coating is intended; reduce excess liquid briefly after the cabbage softens.
Further reading and related Chefly recipes: Good Food's braised red cabbage. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Braised Red Cabbage with Apples. Category: Side Dishes. 8 side portions. Prep approximately 20 minutes; cooking approximately 60 minutes; additional cooling/chilling approximately 0 minutes; total approximately 80 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Red cabbage, cored and thinly shredded; 2 medium apples Firm apples, peeled, cored and sliced; 1 medium onion Yellow onion, thinly sliced; 2 tablespoons Olive oil; 1/4 cup Apple cider vinegar; 2 tablespoons Packed light brown sugar; 1/2 cup Low-sodium vegetable broth; 1/8 teaspoon Ground cloves; 3/4 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper.
Instructions: Core and thinly shred 2 lb red cabbage; peel, core and slice two firm apples, then slice one onion. Heat 2 tbsp olive oil in a large heavy pot and soften onion about five minutes. Add cabbage and apples and stir to coat. Pour in 1/4 cup cider vinegar and 1/2 cup vegetable broth, then add 2 tbsp packed brown sugar, 1/8 tsp ground cloves, 3/4 tsp salt and 1/4 tsp pepper. Cover and braise over low heat about 45–50 minutes, stirring occasionally and checking that a little liquid remains, until cabbage is tender. If the pot dries before tender, measure any water added in the trial. Remove lid and simmer up to ten minutes to reduce any excess liquid, tasting for sweet-sour balance. Divide into eight provisional side portions; record finished volume, apple texture and reduction.
Allergens: Check vegetable broth and vinegar labels for allergens or cross-contact. Review packaged ingredients and cross-contact before serving.
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Braised Red Cabbage with Apples
- Total Time: 80 minutes
- Yield: 8 servings 1x
Description
Eight side portions of tender sweet-sour red cabbage and apple.
Ingredients
- 2 pounds Red cabbage, cored and thinly shredded
- 2 medium apples Firm apples, peeled, cored and sliced
- 1 medium onion Yellow onion, thinly sliced
- 2 tablespoons Olive oil
- 1/4 cup Apple cider vinegar
- 2 tablespoons Packed light brown sugar
- 1/2 cup Low-sodium vegetable broth
- 1/8 teaspoon Ground cloves
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
Instructions
- Core and thinly shred 2 lb red cabbage; peel, core and slice two firm apples, then slice one onion. Heat 2 tbsp olive oil in a large heavy pot and soften onion about five minutes.
- Add cabbage and apples and stir to coat. Pour in 1/4 cup cider vinegar and 1/2 cup vegetable broth, then add 2 tbsp packed brown sugar, 1/8 tsp ground cloves, 3/4 tsp salt and 1/4 tsp pepper.
- Cover and braise over low heat about 45–50 minutes, stirring occasionally and checking that a little liquid remains, until cabbage is tender. If the pot dries before tender, measure any water added in the trial.
- Remove lid and simmer up to ten minutes to reduce any excess liquid, tasting for sweet-sour balance. Divide into eight provisional side portions; record finished volume, apple texture and reduction.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roughly 50-minute covered braise and up to ten-minute uncovered reduction.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dishes
Nutrition
- Serving Size: Approximately three-quarters cup, pending measured yield