Braised Red Cabbage
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5.0
18 reviews
Excellent
Braised Red Cabbage
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Tender-crisp red cabbage transforms into a tangy and savory side dish recipe in this classic German Braised Red Cabbage. This is my twist on traditional Rotkohl, a sweet-sour cabbage dish often served alongside Rouladen and other German entrees.
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Ingredients
- 1 apple peeled, cored, and thinly sliced, divided (see note 1)
- 1 bunch fresh chives thinly sliced (about 1/4 cup)
- 1 tablespoon red wine vinegar divided
- Salt and freshly ground black pepper to taste
- 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
- Apples: To peel, core, and slice the fruit, use a paring knife to carefully peel the apples. On a cutting board, set an apple upright and slice in half. Place each apple half cut-side down and cut in half again (you will now have 4 quarters of an apple). Set each apple quarter on a flat angle side and slice out the core. Cut each cored apple quarter into slices.
- Red Wine Vinegar: Or substitute apple cider vinegar or white wine vinegar.
- Cabbage: To core and slice cabbage, remove any damaged or browned outer leaves and rinse under cold water. On a cutting board, set the head of cabbage upright on the stem and cut in half. Place each cabbage half cut-side down and cut in half again (you will now have 4 quarters of cabbage). Set each cabbage quarter on its outer leaves, exposing the core, and slice out the core away from you. Set each quarter down on a cut-side and slice crosswise from top to bottom.
- Chicken broth: Opt for store-bought or homemade broth; either will do. For a vegetarian- or vegan-friendly substitute, use vegetable broth.
- Yield: This Braised Red Cabbage recipe makes six 1-cup, side dish-sized servings.
- Storage: Store leftovers covered for up to 4 days.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
6g
(30%)
Sodium
1057mg
(44%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
309IU
(6%)
Vitamin C
6mg
(7%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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