Braised Red Cabbage with Apples
Cuisine: Polish
Author: Kitchens
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter
  • 1 Cup diced onion
  • 1 garlic clove; minced
  • 2 pounds red cabbage head; cored, shredded
  • 1 Cup water
  • 1/4 Cup white vinegar
  • 2 Tablespoons sugar
  • 1/2 teaspoon caraway seeds
  • 1 1/2 teaspoons salt
  • 1 apple; seeded, quartered
  • 1 thick bacon slice; cut in thirds
  1. Heat oil and butter in 5-quart Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until onion is tender, about 5 minutes. Stir in shredded cabbage, water, vinegar, sugar, caraway seeds and salt.
  2. Bury apple quarters and bacon pieces in cabbage.
  3. Bring to boil, then reduce heat and simmer, covered, until very tender, about 2 hours.
  4. Check cabbage periodically during simmering and stir. If cabbage looks dry, add a bit more water. Adjust seasoning.
  5. If making ahead, cool thoroughly, then refrigerate overnight.
  6. Reheat over low heat before serving.
  7. Serve with duck, chicken or turkey, or one of the other flavored poultry sausages on the market.
Calories: 82 Fat: 2g Fiber: 1.37g Protein: 2g Cholesterol: 2mg
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