Braised Red Cabbage With Apples Martha Rose Shulman

Yield Serves six to eight Time1 hour 15 minutes

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.

Featured in: Red Cabbage: Versatile, Economical — And Tasty.

Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Apple, Red Cabbage
Ingredients

1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
2 tablespoons canola oil
1 small onion, thinly sliced
2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
About 1/3 cup balsamic vinegar
¼ teaspoon ground allspice
Salt
freshly ground pepper to taste

Nutritional Information

Preparation

Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Tip

Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently. Martha Rose Shulman can be reached at martha-rose-shulman.com.