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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Adding an apple to the cabbage near the end of cooking gives this traditional German dish a delightful taste and texture contrast.
Ingredients
- 1 medium-sized red onion, thinly sliced crosswise
- 1/2 small head red cabbage, halved, cored and thinly sliced (about 6 cups)
- 1/4 tsp. fennel seeds
- 1/4 cup port or apple juice
- 1 Tbs. apple cider vinegar
- 1/4 tsp. sea salt
- 1 tart apple, such as Granny Smith, cored and thinly sliced
Preparation
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.
Nutrition Information
- Calories 45
- Carbohydrate Content 9 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 110 mg
- Sugar Content 5 g