Braised Red Cabbage

If I had a penny for every time I make this side dish in the Fall and Winter months...seriously, my family cannot get enough of it.  As Spring slowly approaches, that will change; which means I need to document this.





My children ask for this like they are asking for Mac-n-Cheese.  I know it's hard to believe, but this dish really is that good and comforting.  The cabbage is braised with apples, honey, and red wine vinegar, so there is a perfect balance of sweet and sour. After braising the cabbage for 1 1/2 to 2 hours--it just melts in your mouth.  Serve as a side to any roast meat or those Swedish Meatballs and I bet you will come back for more.  So simple--so good!





Printable Recipe







Braised Red Cabbage

6 servings





1 head red cabbage (about 2 pounds), quartered, cored and thinly sliced/chopped

2 tablespoons unsalted butter

1 small yellow onion, finely diced

1 large green apple-- peeled, cored and cut into matchsticks

3 tablespoons red wine vinegar

3 tablespoons honey

1 teaspoon kosher salt





In a large bowl filled with cold water, immerse the sliced cabbage.  Set aside.





Melt the butter in a large dutch oven over medium heat.  Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions.  Add the sliced apple, vinegar, honey, and salt; toss to combine.  Reduce the heat to medium-low.  Cover the pan and cook for 1 1/2 to 2 hours, stirring occasionally.  Enjoy!



Source: Adapted from The Joy of Cooking, 1997