Braised Red Cabbage with Apples (take 2)
A long time ago I made a warm braised red cabbage dish and posted it on this blog. It was good, even great, but not nearly as amazing as this version right here. I know the list of ingredients sound weird, and I too was hesitant to eat warm cabbage, but let me tell you, this is divine. A little sweet and a little tangy and the perfect way to eat lots of red cabbage when you are just sick of all those boring cabbage salads. This is a perfect side dish for turkey or chicken, (I actually think it tastes a bit like cranberry sauce) and will be a frequent addition to your winter side dish rotation. Enjoy!
3 Tablespoons oil
1 medium head red cabbage, shredded
3 granny smith apples, peeled and sliced thin
1 large onion, sliced thin
zest of one orange
1/4 cup brown sugar
1/4 tsp fresh nutmeg (optional)
1 1/4 cups apple cider
1/4 cup apple cider vinegar
1/2 cup golden raisins
salt and pepper to taste
Heat the oil in a large and deep saucepan. Add half of the shredded cabbage to the pan and then add the onions and apples on top of the cabbage. Sprinkle with the brown sugar, orange zest and nutmeg and then add the rest of the cabbage on top, season with salt and pepper and top with the golden raisins. Pour the cider and cider vinegar over the whole mixture and bring to a boil. Lower to a simmer and let the cabbage braise for about an hour and a half until tender.
3 Tablespoons oil
1 medium head red cabbage, shredded
3 granny smith apples, peeled and sliced thin
1 large onion, sliced thin
zest of one orange
1/4 cup brown sugar
1/4 tsp fresh nutmeg (optional)
1 1/4 cups apple cider
1/4 cup apple cider vinegar
1/2 cup golden raisins
salt and pepper to taste
Heat the oil in a large and deep saucepan. Add half of the shredded cabbage to the pan and then add the onions and apples on top of the cabbage. Sprinkle with the brown sugar, orange zest and nutmeg and then add the rest of the cabbage on top, season with salt and pepper and top with the golden raisins. Pour the cider and cider vinegar over the whole mixture and bring to a boil. Lower to a simmer and let the cabbage braise for about an hour and a half until tender.
Yummy, it looks so delicious and tempting that I want to try this and hope that it will be as delicious as you described it. Thank you for sharing the receipe with u
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