Braised Red Cabbage
User Reviews
5
Braised Red Cabbage
Description
This Braised Red Cabbage starts by marinating half of the thinly sliced apples with fresh chives and half of the red wine vinegar, seasoned with salt and pepper. Simmering the cabbage and red onion briefly with water softens the vegetables before adding chicken broth, the remaining apples, and the rest of the vinegar. Covered and cooked further until the cabbage is tender, the dish develops sweet and tangy flavors enhanced by the natural sugars in the apple and the slight acidity of the vinegar.
After cooking, the marinated apple and chive mixture is stirred into the cabbage, adding brightness and a fresh herbaceous note. Seasoned with freshly ground salt and pepper, the dish achieves a balanced complexity suitable as a side to meats or hearty meals.
For preparation, apples and cabbage should be carefully peeled, cored, and sliced to ensure uniform cooking. Red wine vinegar can be substituted with apple cider or white wine vinegar according to preference. Using chicken broth adds depth, but vegetable broth can be used for vegetarian options. Leftovers store well refrigerated for up to four days.
Ingredients
- 1 apple peeled, cored, and thinly sliced, divided (see note 1)
- 1 bunch chive thinly sliced (about 1/4 cup, fresh
- 1 tablespoon red wine vinegar divided
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 1 small (about 1 3/4 pound) head red cabbage cored and thinly sliced (see note 2)
- 1 red onion thinly sliced
- 2 tablespoons water
- 1/3 cup chicken broth (see note 3)
Instructions
- In a small bowl, place half of the sliced apples. Add the sliced chives and half the vinegar (1 1/2 teaspoons). Stir to combine. Set aside to marinate, stirring occasionally, for 10 minutes. Season to taste with salt and pepper.
- Meanwhile, in a large pot or Dutch oven over medium-high heat, combine the cabbage, red onion and water, and cook until the cabbage begins to soften, about 2 to 3 minutes.
- Add the broth, remaining sliced apples, and remaining vinegar. Stir until combined. Cover and cook until cabbage has softened, about 4-6 minutes more. Remove from heat, add marinated apple mixture and toss to combine. Season to taste with salt and freshly ground black pepper. (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).
Notes
- Peel, core, and slice apples carefully into thin slices for even cooking and texture.
- Core and slice cabbage in quarters, removing damaged leaves for best quality.
- Red wine vinegar can be replaced with apple cider or white wine vinegar as preferred.
- Chicken broth adds flavor but vegetable broth can be used for vegetarian versions.
- This recipe yields six 1-cup servings and leftovers can be stored covered for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 cup) servings
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Sodium | 1057mg | 44% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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