Braised Red Cabbage Spices (Print Version)

Tender red cabbage slow-cooked with warm spices and apple cider vinegar for a flavorful side.

# Recipe Ingredients:

→ Vegetables

01 - 1 medium head red cabbage (approximately 2 lbs), cored and thinly sliced
02 - 1 medium onion, finely chopped
03 - 1 tart apple (e.g., Granny Smith), peeled, cored, and diced

→ Liquids

04 - 1/2 cup apple cider vinegar
05 - 1/3 cup brown sugar
06 - 1/2 cup water

→ Fats

07 - 2 tablespoons unsalted butter or neutral oil

→ Spices and Seasonings

08 - 1 cinnamon stick
09 - 3 whole cloves
10 - 2 whole allspice berries or 1/4 teaspoon ground allspice
11 - 1 bay leaf
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

# Directions:

01 - Melt the butter or oil in a large heavy-bottomed pot over medium heat.
02 - Add the chopped onion and cook until softened, about 3 minutes.
03 - Stir in the diced apple and cook for an additional 2 minutes.
04 - Incorporate the sliced cabbage, tossing to coat evenly with the fat.
05 - Sprinkle salt, black pepper, and brown sugar over the cabbage and stir thoroughly.
06 - Introduce the cinnamon stick, cloves, allspice, and bay leaf to the pot.
07 - Pour in the apple cider vinegar and water, then stir to blend.
08 - Bring to a simmer, cover the pot, reduce heat to low, and cook for 50 to 60 minutes, stirring occasionally until cabbage is tender and flavors meld.
09 - Remove the lid during the last 10 minutes if a thicker texture is preferred.
10 - Discard the cinnamon stick, cloves, allspice, and bay leaf. Taste and adjust seasoning as needed before serving.

# Expert Advice:

01 -
  • It transforms humble cabbage into something rich and almost luxurious without any fancy technique.
  • The whole pot comes together in one go, then takes care of itself while you handle the rest of dinner.
  • Leftovers taste even better the next day, which means less work when you need it most.
02 -
  • Do not skip the vinegar, it's what keeps the cabbage vibrant purple instead of turning grayish blue.
  • Stir occasionally during the simmer to prevent sticking, especially if your pot runs hot on the bottom.
  • Whole spices are far better than ground here because they infuse without leaving gritty residue, and you can remove them easily.
03 -
  • Use a heavy-bottomed pot to prevent scorching, especially during the long simmer when you're not watching it every second.
  • If the cabbage releases a lot of liquid and you want a richer, more concentrated flavor, uncover the pot earlier and let it reduce while you stir occasionally.
  • Always remove the whole spices before serving, biting into a clove is an unpleasant surprise no one wants.

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