Braised Red Cabbage with Apples

Name: Braised Red Cabbage with Apples
Yield: makes 4 to 6 servings
Ingredients: 4 tablespoons (1/2 stick) butter; 2 tablespoons sugar; 3 tablespoons red or white wine vinegar; Salt and black pepper to taste; 1 medium head of red cabbage, about 2 pounds, cored and shredded; 2 apples, preferably Cortland or Golden Delicious, peeled, cored, and cut into chunks; 1/4 cup black or red currant jelly or red wine, optional

December 14, 2011

Traditionally served throughout Scandinavia as part of the smorgasbord or Christmas dinner. The apples dissolve, leaving a sweetness that is balanced by the tartness of the vinegar. To emphasize one element or the other, add either the (sweet) jelly or the (astringent) red wine. Lovely in midwinter. Other vegetables you can prepare this way: any cabbage, including white, Savoy, or Napa.

Recipe information

Yield
makes 4 to 6 servings

Ingredients

4 tablespoons (1/2 stick) butter

2 tablespoons sugar

3 tablespoons red or white wine vinegar

Salt and black pepper to taste

1 medium head of red cabbage, about 2 pounds, cored and shredded

2 apples, preferably Cortland or Golden Delicious, peeled, cored, and cut into chunks

1/4 cup black or red currant jelly or red wine, optional

Preparation

Step 1
Combine the butter, sugar, and vinegar with a large pinch of salt and a sprinkling of pepper in a large deep skillet with a lid over medium heat. Bring to a boil.
Step 2
Add the cabbage, stirring to coat. When the cabbage begins to glisten and soften a bit, add the apple pieces and stir. Reduce the heat to medium-low and simmer, covered, until the cabbage is soft, about 45 minutes.
Step 3
Stir in the currant jelly or wine if you’re using it. Taste and adjust the seasoning, then serve.
Braised Cabbage with Chestnuts
Step 4
Omit the sugar from step 1. In step 2, substitute green cabbage for red and 1 cup peeled and roughly chopped chestnuts (page 453) for the apples. Cook until both chestnuts and cabbage are tender, as directed, then serve.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.

TagsScandinavian European Red Cabbage Cabbage Leafy Greens Vegetable Apple Fruit Side Dinner Nut Free Gluten Free 5 Ingredients or Fewer Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Braised Cabbage with Chestnuts

Step 4

Recipe notes