Braised red cabbage and apples
This recipe will add amazing color to your holiday feast or weeknight dinner. This vivid vegetable-and-fruit combo makes a wonderful side dish for roast chicken or pork and link sausages like bratwurst or Polish sausage. Celery seed adds a distinctive freshness to this combo as it cooks, but if you don't have celery seeds fennel or dill seeds are other complementary spices that will work beautifully here. Red wine vinegar adds bright acidity to balance the sweetness of the apple, but fruit vinegar like apple cider is another fitting option. Use this recipe as a relish too. It is delicious mounded on top of pulled pork in a barbecue sandwich or used instead of sauerkraut in a grilled hot dog.
Uncooked red cabbage
½ head(s), small, shredded
2 medium, green, cut into julienne
2 medium clove(s), minced
3 Tbsp, or less to taste
½ tsp, or to taste
- Put all ingredients in a heavy-bottomed pot. Cook, covered, over low heat, stirring occasionally, until cabbage and apples are soft, about 45 minutes (add small amounts of hot water if mixture becomes too dry). Yields about 3/4 cup per serving.
Like this recipe? Share it! (The icons at the top make it easy.)