Braised Red Cabbage with Apples
Red cabbage slowly braised with tart apples, cider vinegar, caraway and a pinch of cloves until silky, sweet and tangy. A make-ahead autumn side.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 6
The vinegar keeps the cabbage a vivid magenta, so add it early. This tastes even better the next day: reheat gently with a splash of water. It is wonderful beside roast pork, roast chicken or a fried egg.
Method
-
Melt the butter in a large Dutch oven over medium heat.
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Add the cabbage a handful at a time, stirring until each addition wilts slightly to make room for the next, about .
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Stir in the apples, vinegar, water, brown sugar, caraway, bay leaf, cloves and salt.
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Bring to a simmer, cover and cook over medium-low heat for , stirring every , until the cabbage is very tender and the liquid has mostly cooked off.
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Uncover for the last if the pot looks wet. Stir in the jelly until melted and glossy.
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Discard the bay leaf, taste, and add a splash more vinegar or a pinch more salt if needed. Serve warm.
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