75 minutes
A deliciously tangy and sweet side dish featuring braised red cabbage with apples, balsamic vinegar, and a hint of allspice.
Red Cabbage, quartered, cored, and thinly sliced
0 lb
tablespoons
Onion, thinly sliced
each
Tart Apples, peeled, cored, and sliced
each
0.25 fluid ounces
Ground Allspice
teaspoons
to taste
to taste
1. Prepare the Cabbage
Place sliced red cabbage in a bowl and cover with cold water. Set aside while preparing the other ingredients.
2. Start the Aromatics
In a large skillet with a lid, heat the canola oil over medium heat. Add the sliced onion, stirring occasionally, until slightly tender, about 3 minutes.
3. Develop Flavors
Pour in 2 tablespoons of balsamic vinegar and continue to cook, stirring until the onions are golden, about 3 minutes.
4. Add Apples
Mix in the sliced apples and cook for an additional 2-3 minutes, stirring frequently.
5. Combine Cabbage
Drain the cabbage and add it to the skillet. Toss well to coat with the onion and apple mixture. Stir in the allspice, another 2 tablespoons of balsamic vinegar, and salt to taste.
6. Braising
Cover the skillet and reduce the heat to low. Let the mixture cook for 1 hour, stirring occasionally to ensure even cooking.
7. Season to Finish
Once cooked, season with freshly ground pepper, adjust the salt if needed, and add an additional 1-2 tablespoons of balsamic vinegar to taste.
You can easily add proteins to this dish to make it more hearty. For instance, sear some chunks of kielbasa, bratwurst, or even tofu for a vegetarian option before adding the cabbage to the pot. This will add a savory depth to the sweet and sour flavors.
Use red cabbage and add a touch of cranberry sauce or red currant jelly for a festive variant that can accompany holiday meals.
Instead of apples, try using pears, or for a tropical twist, pineapple chunks. Each fruit will bring a different sweetness and a slight variation to the dish's flavor profile.
Swap out the cabbage for another hearty vegetable like kale, collard greens, or even Brussels sprouts. The braising technique works well with these, and they will absorb the sweet and sour flavors beautifully.
While apple cider vinegar is a classic choice for the sour component, you can experiment with other vinegars like red wine vinegar, balsamic, or even a splash of citrus juice like lemon or orange.
Taste as you go and adjust the amount of sugar and vinegar accordingly. Apple cider vinegar is a great choice for its milder and fruitier taste which complements the apples.
Use a mix of tart and sweet apples for a more complex flavor profile. For instance, Granny Smith for tartness and Honeycrisp for sweetness. Make sure to cut the apples into uniform pieces for even cooking.
Braise the cabbage low and slow to allow the cabbage to become tender and the flavors to meld together.
Opt for a fresh, firm-headed red or green cabbage. Red cabbage typically holds up better for braising and adds a vibrant color to your dish.
Serve the braised cabbage with a protein like roasted pork or duck, and pair it with mashed potatoes or creamy polenta.
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