Braised Red Cabbage
Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.
1 medium-sized red onion, thinly sliced crosswise
½ small head red cabbage, halved, cored and thinly sliced (about 6 cups)
¼ tsp. fennel seeds
¼ cup port or apple juice
1 Tbs. apple cider vinegar
¼ tsp. sea salt
1 tart apple, such as Granny Smith, cored and thinly sliced
- Combine onion, cabbage, fennel seeds, port, vinegar and salt in large saucepan. Cover, and cook over medium heat, stirring occasionally, 15 minutes, or until vegetables are partially sofened.
- Reduce heat to low, and stir in apple slices. Cover, and cook, stirring occasionally, about 15 minutes more, or until cabbage is tender. Serve hot.