Braise your way to comfort with traditional red cabbage — a dish that combines the sweetness of apples and the tang of vinegar for a perfect balance. This cozy side is a staple for autumn and winter meals, adding a vibrant pop of color and flavor.
The star here is the red cabbage, which gives the dish its beautiful color and hearty texture. The apples add natural sweetness and pair beautifully with the cabbage, while the apple cider vinegar introduces a tangy element that balances the sweetness. Brown sugar enhances the caramelized flavors, and the spices — cinnamon and cloves — bring warmth and depth. A little butter starts things off by softening the apples and adding richness.
This braised red cabbage pairs beautifully with roast meats like pork, duck, or chicken. It’s also a great side for hearty German sausages. Try serving it alongside mashed potatoes or warm, crusty bread to soak up the juices.
Start by melting the butter in a large pot over medium heat. Once it's bubbly and fragrant, add the apples. Cook these for about 5 minutes until they start softening. You want them tender but not mushy — this step is key for building flavor.
Next, stir in the shredded red cabbage. It might seem like a lot at first, but it will cook down significantly. Once mixed, pour in the apple cider vinegar and sprinkle in the brown sugar. Give it a good stir to make sure everything is evenly coated.
Now it’s time to add the spices. Sprinkle in the cinnamon and cloves, then season with salt and pepper to your taste. These spices will give the cabbage a unique warmth and aroma, so don’t skip them!
Cover the pot and reduce the heat to low. Let it all simmer gently for about an hour, stirring occasionally. This slow cook is what tenderizes the cabbage and melds all those wonderful flavors together. It's done when the cabbage is tender and the apples have practically melted away.
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