Savory Braised Red Cabbage Recipe

Ingredients

1 medium-sized red cabbage
2 tablespoons of olive oil
1 red onion, finely sliced
2 cloves of garlic, minced
2 apples, peeled, cored and chopped
3 tablespoons of balsamic vinegar
2 tablespoons of brown sugar
1/2 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
Salt and pepper to taste

Steps and instructions

First, prepare the red cabbage. Remove any tough outer leaves, cut into quarters, remove the core, then slice finely.
Heat the olive oil in a large pot over medium heat.
Add the sliced red onion to the pot and sauté until it begins to soften and turn translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another minute, until fragrant.
Next, add the chopped apples, balsamic vinegar, and brown sugar to the pot. Cook for 2-3 minutes, until the apples start to soften.
Add the finely sliced red cabbage to the pot, and stir to combine with the other ingredients. Cook for 10 minutes, stirring occasionally.
Season the mixture with nutmeg, cinnamon, salt, and pepper. Stir well to combine.
Reduce heat to low, cover the pot, and let the cabbage simmer for about 1 hour, or until it is tender and cooked to your liking. Stir occasionally to prevent sticking.
Before serving, taste the cabbage and adjust the seasoning if necessary.

Tools for making

Cutting board - A sturdy surface for chopping and slicing the ingredients.
Chef's knife - A sharp knife for cutting the red cabbage, onion, garlic, and apples.
Large pot - A pot big enough to hold and cook all the ingredients.
Wooden spoon - Used for stirring and mixing the cabbage while cooking.
Measuring spoons - Needed to accurately measure the balsamic vinegar, brown sugar, nutmeg, cinnamon, salt, and pepper.
Peeler - To peel the apples before chopping them.

Recipe variations

Add sliced carrots or shredded carrots for extra color and flavor.
Incorporate sliced or shredded Brussels sprouts for a unique twist.
Mix in a handful of raisins or dried cranberries for a touch of sweetness.
Add a splash of apple cider or apple juice for a more pronounced apple flavor.
Sprinkle with chopped walnuts or pecans for added crunch.
For a tangy twist, substitute the balsamic vinegar with red wine vinegar or apple cider vinegar.
Experiment with different spices such as cloves, allspice, or ginger for additional warmth and depth of flavor.
For a smoky flavor, add a few dashes of liquid smoke or smoked paprika.
For a vegetarian or vegan option, replace the olive oil with vegetable oil and omit any meat-based additions like bacon.
If you prefer a sweeter taste, increase the amount of brown sugar or substitute it with maple syrup or honey.

Recipe overview

This flavorful and hearty red cabbage recipe is a wonderful side dish for any meal. It's a simple, yet delicious way to prepare this nutritious vegetable. With a mix of sweet and tangy flavors, thanks to the addition of apples, balsamic vinegar, and brown sugar, this dish is sure to impress. The recipe also includes a hint of warmth from nutmeg and cinnamon, making it a perfect comfort food for cooler weather. Cooking the cabbage slowly allows it to absorb all the wonderful flavors and become tender. By following these straightforward steps, you'll end up with a vibrant and tasty dish that pairs well with a variety of main courses. Whether you're a fan of red cabbage or trying it for the first time, this recipe is definitely worth a try!

Common questions

Can I use green cabbage instead of red cabbage? Yes, you can substitute green cabbage for red cabbage in this recipe. However, keep in mind that the color and flavor may vary slightly.
Can I omit the apples? Yes, you can omit the apples if you prefer. The recipe will still turn out delicious with just the red cabbage and other ingredients.
Can I use a different type of vinegar? While balsamic vinegar adds a unique flavor, you can substitute it with red wine vinegar or apple cider vinegar if desired.
How long will the cooked red cabbage keep? Cooked red cabbage can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it on the stovetop or in the microwave before serving.
Can I freeze the cooked red cabbage? Yes, you can freeze the cooked red cabbage for up to 3 months. Make sure to cool it completely before transferring to freezer-safe containers or bags.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for chopping the red cabbage, onion, and apples.
Chef's knife - A sharp knife for slicing and dicing the ingredients.
Large pot - A pot with a lid for cooking the red cabbage mixture.
Wooden spoon - A utensil for stirring and combining the ingredients in the pot.
Measuring spoons - For accurate measurement of spices and vinegar.
Serving bowl - A bowl for presenting the cooked red cabbage at the table.
Tongs - Useful for serving the red cabbage without damaging the delicate strands.

Origin stories

Red cabbage, also known as purple cabbage due to its color, hails from the Brassica family of vegetables, which includes broccoli, Brussels sprouts, and kale. This vibrant vegetable has been cultivated for thousands of years, first making an appearance in Mediterranean and Eastern European cuisine before making its way across the globe. A staple in German cooking, red cabbage is often braised with apples, vinegar, and spices, resulting in a sweet and tangy side dish that pairs perfectly with hearty meats. Interestingly, the color of this cabbage can actually change depending on the pH level of the soil in which it's grown. Acidic soils tend to produce cabbage that's more on the red or purple side, while neutral or basic soils yield cabbage that's green or yellow in color—a delightful horticultural curiosity!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.