Kate's Recipe Book

March 2, 2010

Braised Red Cabbage with Apples

Filed under: Kate's Favourites,Side dish — Kate @ 1:48 pm

This is a recipe from the New York Times (apparently by Martha Rose Shulman).  I was so taken with it the first time I made it that I’ve just been waiting to make it again in larger quantities.  The apples kind of melt away and just leave their taste behind, while the cabbage becomes soft and sweet.

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips

2 tablespoons canola oil

1 small onion, thinly sliced

2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced

About 1/3 cup balsamic vinegar

1/4 teaspoon ground allspice

Salt and freshly ground pepper to taste

1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.

2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Advance preparation: This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

[EDIT:  I tried this with apple cider vinegar instead of balsamic for Passover and it was still pretty good, but the colour doesn't come out as lovely.  I eat it with yogurt, but that's just me.]

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