This week's recipe of braised red cabbage and apples reminds me of all of the chilly Octoberfests I used to go to in Rio Rancho. Fall is definitely in the air! Prost!
The only thing missing is a big stein of Dunkel and the polka band!
Maybe a pretzel too...
I took red cabbage, onions, and apples and gently simmered them in a rich, balsamic vinegar until they were melt-in-your-mouth tender. For the carnivores in your family, toss in some of these Vegan Beer Brats for a complete meal!
A big shout-out to Ruth Thompson for the inspiration of this week's recipe. Thank you so much Ruth!
Ingredients
- Red cabbage
- Red onion
- Honeycrisp apples
- Balsamic vinegar
- Maple syrup
- Pumpkin pie spices
See recipe card for quantities.
Instructions
Step 1: Slice your onions into thin strips and add them to a large Dutch oven.
Step 2: Core your apples and then slice them thinly or dice them before adding to the pot along with a small amount of water or broth to saute. Add salt and simmer over medium heat for 5 minutes.
Step 3. Slice the cabbage into quarters and remove the tough, white core. Then shred and add to the onions. Mix thoroughly and cook for 5 minutes.
Step 4. Whisk together the vinegar, maple syrup, cloves, nutmeg, and cinnamon and add to the cabbage along with ½ cup of water.
Step 5. Mix thoroughly and cover. Let simmer for 1 hour, then check for tenderness and seasoning. Add 2 additional tablespoons of vinegar if desired along with any additional salt and/or pepper.
Enjoy!
Substitutions
- Red cabbage is a must
- Use any vinegar you like such as Red Wine Vinegar or Apple Cider Vinegar
- I finished mine with 2 T. of California Balsamic's Pear Balsamic.
- Maple syrup can be omitted or replaced with your sweetener of choice
- I used Honeycrisp apples but you can also use Granny Smith, Gala, or Fiji
- Instead of using the pumpkin pie spices try adding ½ teaspoon of Allspice
This will make 6-8 servings and will keep in the fridge for about 5 days.
Braised Red Cabbage and Apples
- Prep Time: 30 min
- Cook Time: 60 min
- Total Time: 1 hour 30 minutes
- Yield: 6-8 servings 1x
- Category: Side
- Method: Stovetop
- Cuisine: German
- Diet: Vegan
Description
This week's recipe of braised red cabbage and apples reminds me of all of the chilly Octoberfests I went to. Fall is definitely in the air!
Ingredients
- 1 red onion
- 2 Honeycrisp apples
- ½ tsp salt
- 1 small head of red cabbage (2 lb)
- ½ c. water
- ¼ c. balsamic vinegar
- 1 T. maple syrup
- ½ tsp. ground cinnamon
- ⅛ tsp. ground cloves
- ⅛ tsp. ground nutmeg
Instructions
- Slice onion and add to a Dutch oven with 1-2 T. water or broth
- Start sautéing the onions using medium heat
- Slice the apples thinly (or dice) and remove the cores
- Add the apples to the onions and sprinkle with salt
- Cut cabbage in half, then again into quarters, and remove the thick core
- Thinly slice and add the cabbage to the onions & apples
- Whisk the maple syrup and the seasonings into the vinegar, then pour over the cabbage
- Add the water and mix thoroughly
- Cover and let simmer for 60 minutes
- Test for tenderness and add additional salt and/or vinegar to taste
Barbara
Sounds delicious! Can leftovers be frozen?
Chuck Underwood
Yes
Jay
Really good recipe, super flavorful and simple. Can't go wrong
Cheryl
This recipe is so easy yet so good. What a great recipe for the fall and winter months when cabbage is plentiful and your want warm hearty food. thank you!
MM
I added a bay leaf because that is what my mom always added. We love red cabbage cooked this way. We have moved to a different country and were so glad to find this recipe on line. Thanks for sharing. It was delicious!
Anne
Haven't made red cabbage in years, but after making this delicious recipe, I will be adding it to my rotation list. My husband, much to my surprise, really loved it!
Brenda Schnell
Just made this to take to Christmas dinner at my daughter's house. This is something my dad always made at Christmas and I was missing it. it turned out great and the spices are just right! I will have plenty to eat for leftovers for myself too! I added a bit of plum balsamic and it is perfect!
Dorie
Very good. I served with a vegan brat for me. I'm going to play around with some fresh ground rye berries and make some rye brat buns. This would make an awesome condiment for a brat sandwhich. The spices really make it!! Dorie