This braised red cabbage is always a success at my house. I’ve kept my recipe secret until now, but it’s time to let the world enjoy it!
I have always thought red cabbage was one of the most beautiful vegetables. Have you ever found yourself in deep contemplation over a head of red cabbage sliced in half? I have… Just look at this beauty… Deep vibrant colors, mysterious maze-like patterns that trigger your imagination almost like a Rohrschach test…
In addition to being beautiful, red cabbage is nutrient-rich, full of powerful antioxidants, vitamins and fiber.
It is also economical, which always gets extra points in my book. Especially after indulging in luxury foods over the holidays. But cheap dishes are welcome year-round…
This braised red cabbage recipe was inspired by a now retired Austrian chef. His restaurant near my house was one of my favorites. I mourn its loss.
I have tweaked it over the years to my personal taste. It features a subtle spice combination that raises it way above your average cabbage!
The original recipe included a couple slices of bacon. Bacon adds a nice smoky taste, but I’ve decided to keep it out to make the recipe vegetarian and vegan-friendly. And Mediterranean diet compliant.
Feel free to tweak it to your own taste. For example, add less or more sugar, less or more vinegar, less or more apples… If you don’t have juniper berries in your pantry, try a splash of Gin. If you don’t have Gin, try a dash of rosemary… Sometimes I use a half stick of cinnamon instead of ground cinnamon. Ground cloves instead of a whole clove… These are a few of my suggestions but don’t let that stop you!
Braised red cabbage is the perfect side dish to accompany poultry, pork, wild game, or served with grain for a vegetarian meal. Tasty and economical. My kind of dish. Try it!
Braised red cabbage
- Heat a large heavy casserole on medium heat. Add olive oil.
- Add sliced red cabbage, diced apples, and top with vinegar, wine, water, combine very well
- Stir in the rest of the ingredients. Mix well, cover the pot and simmer for 1 hour over low heat. Check occasionally to make sure the liquid does not completely evaporate, add water if necessary. The cabbage should be very tender and the apples falling apart.
- This is even better reheated.