Braised Red Cabbage
Serves 6
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
at a glance
