Braised Red Cabbage with Apple
Gently braise red cabbage with tart apple and cider vinegar for a sweet-tangy side. Serves 4, with 10 minutes to prep and 35 minutes to cook. How to get the texture right Slice the cabbage evenly. If liquid pools at the bottom near the end, leave the lid off until there is just enough to coat the cabbage. When do you add the apple? Add it for the last 8 minutes so the slices soften and stay intact. For a crisp, raw preparation of the same vegetable, try the red cabbage salad.
Ingredients
Ingredients
Step-by-Step Method
Slice the vegetables and apple
Core 500 g red cabbage and slice it about 4 mm thick. Thinly slice 80 g onion. Core the apple and cut 150 g into thin slices, leaving the skin on.
Soften the onion
Heat 20 g olive oil in a wide pot over medium heat. Cook the onion for 4 minutes. Add the cabbage and 3 g salt and stir for 3 minutes.
Braise with the lid on
Add 80 g water and 15 g cider vinegar. Bring to a gentle simmer, turn the heat down and cook covered for 20 minutes. Stir halfway through and add a splash of hot water if the pot is dry.
Add the apple near the end
Stir in the apple, cover and cook for another 6 minutes. Uncover for about 2 minutes to reduce the liquid. Take off the heat when the cabbage is tender and the apple slices still hold their shape.
Chef's Tips & Tricks
Slice the cabbage evenly. If liquid pools at the bottom near the end, leave the lid off until there is just enough to coat the cabbage.