ChatterRecipe of the Month March 2011

Braised Red Cabbage with Apples

I love this simple yet tasty recipe and made it just the other day. It is the perfect combination of sweet and tangy and is ideal comfort food for these chilly winter months.


1 medium size head of Red Cabbage (sliced)

1 large Onion (sliced)

2 -3 Apples (cored & sliced)

Apple Cider Vinegar

Soft Brown Sugar



Whole Black Peppercorns or Black Pepper (freshly ground)

Bay Leaf



Cut the head of Red Cabbage into 4 quarters and remove the thick stem at the base of each quarter before slicing each wedge into thin strips. In a large saucepan, sauté the sliced Onions in a little Butteruntil they are soft and translucent, and then add in the sliced Red Cabbage. Add in about a couple of tablespoons of Apple Cider Vinegar– go easy at first, you can always add in more – along with a couple of tablespoons of Soft Brown Sugar, a large Bay Leaf, some whole Black Peppercorns or freshly ground Black Pepper, if you prefer. Add in about a cup of Water, again, you can always add more to make more “juice.” Cover the saucepan with a lid and start to cook it down while you prepare the Apples last so they don’t turn brown. I like to leave the skins on mine, but you can peel them if you prefer. Slice and core the Apples and add in to the Red Cabbage mixture along with a handful of Raisins, and continue to cook down until the cabbage is soft and the flavors are combined. I love to serve this with Pork of some sort, whether it is Roast PorkPork Chops or some good old Sausages, because they work together perfectly. And for the starch, I suggest either creamy Mashed Potatoes or even tastier is a combination of Mashed Potatoes & Parsnips. Yum!

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