Braised Red Cabbage With Apples.
Winter wouldn’t be Winter without a big pot of Braised Red Cabbage with Apples! This is a family recipe that has been handed down by my mom and my grandmother. As you know by following this blog, we are big vegetable fans. Harry and I aren’t vegetarians but a diet rich in vegetables and fruits is just plain healthy. Red cabbage is regular visitor on the German table, so it’s my pleasure to share my mother’s recipe with you.
PS: Shhh…..Elfie’s Mom always put fried bacon in this recipe! Maybe Bacon is the secret to living to 84!
TwoFoodNuts Braised Red Cabbage with Apples:
- 1 medium red cabbage
- 2 large or 4 small apples, peeled, cored and sliced
- 1 cup of sugar
- 1 cup of apple cider vinegar (mom would have used red wine vinegar)
- 1/2 cup of water
- 2 Tbsp of olive oil (optional, but it gives richness to the finished dish)
- Salt and pepper to taste
Begin by quartering the cabbage. Remove the big white core. Now finely slice the quarters. As you slice one of the cabbage quarters, layer on one sliced apple and a tiny bit of salt and pepper. (go easy here so its not too salty).
Once you have all the cabbage and apples layered, pour the other ingredients into the pot. Now, let the stove top or the slow cooker do all the work!
Cook’s Tip: If using a slow cooker, cook on low all day and turn up to high with the lid off for about an hour to reduce the excess moisture.
I cook the cabbage on medium-low for about 2 hours covered. Then remove the lid for the remainder of the cooking time. You want the excess moisture to cook away, leaving the cabbage in a light glaze. The dish is finished when the cabbage is tender and the apples have dissolved. Taste for salt and pepper. That’s it!
Look at that color! Here we served the Braised Red Cabbage and Apples along side quality smoked sausages with hot mustard and fluffy mashed potatoes and finally our creamed Kohlrabi and Carrots. It’s equally good with our German Rouladen.