Get ready to elevate your culinary game with this mouthwatering German-inspired braised red cabbage recipe that's about to become your new favorite side dish! Imagine a vibrant, tangy, and slightly sweet creation that transforms humble cabbage into a show-stopping accompaniment that will have your dinner guests begging for seconds. This isn't just a side dish – it's a flavor explosion that combines the rich, deep colors of red cabbage with the sweet brightness of apples and the subtle richness of raisins, creating a truly unforgettable culinary experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: German
Serves: 6 servings
Ingredients
- 1 small head of red cabbage, shredded
- 2 apples, peeled and sliced
- 1/2 cup raisins
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
- Thoroughly wash the red cabbage and remove any tough outer leaves. Using a sharp knife or mandoline, shred the cabbage into thin, uniform strips, discarding the hard core.
- Peel and core the apples, then slice them into thin half-moon shapes, approximately 1/4 inch thick. To prevent browning, you can toss the apple slices with a little lemon juice.
- In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the shredded cabbage and sauté for 3-4 minutes, stirring occasionally to prevent burning.
- Add the sliced apples and raisins to the pot, stirring to combine with the cabbage. Season with salt and pepper to enhance the natural flavors.
- Pour in the apple cider vinegar and sprinkle the sugar over the mixture. The vinegar will help tenderize the cabbage and add a tangy flavor, while the sugar balances the acidity.
- Reduce heat to low, cover the pot, and let the cabbage braise slowly. Stir occasionally to ensure even cooking and prevent sticking.
- Cook for approximately 40-45 minutes, or until the cabbage is tender and has a rich, deep color. The liquid should reduce and create a glossy, slightly syrupy consistency.
- Taste and adjust seasoning with additional salt, pepper, or a touch more sugar if needed. The cabbage should be soft but still retain a slight crunch.
- Remove from heat and let rest for 5-10 minutes before serving. This allows the flavors to meld and the dish to cool slightly.
- Serve warm as a side dish, garnished with fresh chopped parsley if desired. This braised red cabbage pairs excellently with roasted meats, particularly pork or duck.
Tips
- Knife Skills Matter: Take your time shredding the cabbage into uniform, thin strips to ensure even cooking and an elegant presentation.
- Prevent Apple Browning: Toss your apple slices with a little lemon juice to keep them looking fresh and prevent oxidation.
- Low and Slow is the Way to Go: Braising requires patience. Keep the heat low and cook slowly to develop deep, rich flavors and achieve that perfect tender-yet-slightly-crunchy texture.
- Taste and Adjust: Don't be afraid to tweak the seasoning. The balance between vinegar, sugar, salt, and pepper is key to creating a perfectly balanced dish.
- Make Ahead Friendly: This dish actually tastes even better the next day, so it's perfect for meal prep or entertaining. Simply reheat gently before serving.
- Pairing Perfection: This braised red cabbage is a match made in heaven with roasted meats, especially pork, duck, or even a hearty beef roast.
Nutrition Facts
Calories: 105kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
