Nov 18, 2010

Braised Red Cabbage (with apples)

Braised Red Cabbage

Someone mentioned wanting my red cabbage recipe when I posted my hachee. Now, those two dishes go hand in hand as far as I’m concerned.

I actually did a Dutch red cabbage recipe for a guest posting as well a few years ago. It would be a venial sin to let this recipe go to waste somewhere in the land of unpublished recipes. I tried to find the old posting but afraid it’s somewhere on my old laptop. You know, the laptop that died on me. Thanks a lot, Murphy.

Anyway. This old-school Dutch recipe is not only great with hachee but also fantastic with chicken, turkey or even pork roast dinners. All-round side dishes are the best and this is one of them. It’s sweet, sour, incredibly fragrant and highly addictive! I should know. It was my #1 pregnancy craving.

Remember guys, good recipe trumps bad photography!

Ingredients:

2 tbsp butter
1 medium head red cabbage
1 small onion
2 tart apples
1 bay leaf
2 cloves
3 tbsp red wine vinegar
1 tbsp brown sugar (2 if you like it sweeter)
1/2 cup red wine
pinch cinnamon
pinch nutmeg
pepper
salt

Directions:

The cabbage. Remove any brown or wilted leaves from the outside.
Braised Red Cabbage

Cut it in half and remove the thick white stem. Cut the halves in half again and turn it into thin strips.
Braised Red Cabbage

Finely mince the onion.
Braised Red Cabbage

Combine the red wine vinegar with the red wine.

Braised Red Cabbage

Heat the butter and add the onions, cinnamon, bay leaf and cloves.
Braised Red Cabbage

Sauté the onions until soft. This will take 5 minutes or so. The scent will be amazing.
Braised Red Cabbage

Add the cabbage and pour in the red wine mix. Add a heaping tbsp brown sugar (mine was light brown, almost looked like curry powder). Stir well. Bring the wine to a boil, close the lid and simmer over low heat for 15 minutes.
Braised Red Cabbage

Those 15 minutes give you time to peel, core and dice the apples. On your marks, get set, go!
Braised Red Cabbage

After those 15 minutes you add the diced apples. Put the lid back on and give it another 45 minutes over low heat.
Braised Red Cabbage

Season the cabbage with salt, pepper and nutmeg to taste. This is seriously yummy!
Braised Red Cabbage

Braised Red Cabbage (with apples)
Ingredients
    2 tbsp butter
    1 medium head red cabbage
    1 small onion
    2 tart apples
    1 bay leaf
    2 cloves
    3 tbsp red wine vinegar
    1 tbsp brown sugar (2 if you like it sweeter)
    1/2 cup red wine
    pinch cinnamon
    pinch nutmeg
    pepper
    salt
Directions
    Remove wilted leaves from the ouside of the cabbage. Cut it in half, remove the white stem. Cut the half in halves again and turn it into thin strips. Finely mince the onion.

    Combine the red wine with the vinegar. Heat the butter and add the onions, cinnamon, bay leaf and cloves. Cook for 5 minutes until the onion is soft.

    Add the cabbage. Pour in the red wine mix and add a slightly heaping tbsp brown sugar. Pop the lid on and simmer for 15 minutes. Peel, core and dice the apples in that time.

    Add the diced apples after 15 minutes, put the lid back on and simmer for another 45 minutes. Finish with salt, pepper and nutmeg to taste.

Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com

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    24 Comments »

    1. 1

      I just returned from Zurich where I was visiting my son and had the most awesome braised red cabbage at a traditional Swiss restaurant.  I came home to the US and tried to replicate the taste and texture of this sublime dish.  I think I missed the mark because it was too sour, but I’m scarfing it anyway.  I still have a lot of red cabbage left over and will make your recipe as soon as I can.  Do you think I can make your recipe in a slow cooker with the same results?  Thanks!

      Karen U on Nov 18, 2010 @ 2:51 pm Reply
    2. 2

      Ja lekker ! Moet het nodig weer een keer maken.

      Arrisje on Nov 18, 2010 @ 2:52 pm Reply
    3. 3

      Kay, thanks!!!  I’ve had braised cabbage at restaurants, but I’ve never made it myself.  This certainly looks doable.

      I hope that you’re feeling better!

      Christy on Nov 18, 2010 @ 3:31 pm Reply
    4. 4

      This looks absolutely amazing!! Great side dish.

      Katrina on Nov 19, 2010 @ 12:24 am Reply
    5. 5

      Yu-uM!!  Red cabbage is/was my favorite!!  When I was growing up, we kids were allowed to chose our Birthday Dinner of choice.  Mine was always red cabbage, either with chicken or pork chops.  To me, it’s the quintessential Dutch dinner for weeknights.  Thanks for sharing your version.  I’ve tried and tried to mimic my Mother’s recipe and can’t.  (partly because she doesn’t write anything down!)  When I go home, this is what I ask her to make.  (she used to come visit, make it and freeze small portions in my freezer)
      To Karen U: I bet this would work well in the slow-cooker with some small adjustments.  It wouldn’t need long and you’ll have to experiment with the spices-adding them at the beginning vs. adding them later.  Oh well, it will be good eating!!

      Nancy G. on Nov 19, 2010 @ 2:00 am Reply
    6. 6

      I hope you are feeling better.  Where’s the bad photography?  Obviously your ‘bad’ is better than most bloggers ‘good’.

      Rhonda on Nov 19, 2010 @ 4:32 am Reply
    7. 7

      Ah… this is a childhood favorite of mine… my grandma always made it. I’ve shockingly never done it myself, although I’m considering it for Thanksgiving… :-)

      naomig on Nov 19, 2010 @ 10:14 am Reply
    8. 8

      I grew up on the stuff, and still love it. My great-grandmother (Swiss-German) never used cinnamon or nutmeg, just salt and pepper. Thus I don’t care for red cabbage with cloves, etc., when I run across it at a restaurant.

      Steven C. Karoly on Nov 20, 2010 @ 4:48 am Reply
    9. 9

      @ Steven:

      For me it was the other way around. I grew up on this version and whenever I eat it with just salt and pepper I feel it seriously lacks flavor and is kinda boring to eat. The cloves, bay leaf and nutmeg just add depth to the flavor.

      Kay on Nov 20, 2010 @ 9:06 am Reply
    10. 10

      Mmmmm. Now I know what to make the next time I make pork tenderloin.  Oh this looks soo good.

      Jodi on Nov 21, 2010 @ 3:58 am Reply
    11. 11

      I’ve been making a version so similar to this for several years.  The apples are a perfect pairing.  Anytime I make this, my husband has a big smile on his face.   Great recipe!

      Foodiewife on Nov 21, 2010 @ 6:53 am Reply
    12. 12

      Made this last night for supper. Yummy. Thank you.

      Jodi on Nov 22, 2010 @ 10:27 pm Reply
    13. 13

      Does the sugar combined with the apples make it rather sweet? I love red cabbage, but here in Bavaria people tend to make a very sweet version of it which is just not what I want in a main/side dish…

      Nicki on Nov 23, 2010 @ 5:42 pm Reply
    14. 14

      I’ve just finished making a pot of this to take tomorrow to the family Thanksgiving dinner. It’s amazing! I’ll have a hard time keeping a fork out of the pot until it’s time to leave.  You’re so right about the way the house smells, too. Just heavenly.

      Karen on Nov 25, 2010 @ 1:41 am Reply
    15. 15

      Hi kay! So happy I found your website with yummy Dutch recipes. I am a fellow dutch girl and was looking for rode kool met appeltjes recipe and found it on your site. Thanks! I am a photographer too living in the USA. Again thanks a bunch!

      Vanessa on Jan 13, 2011 @ 1:48 am Reply
    16. 16

      Thank you for sharing this on your website!  I read it when it was posted the first time around.  I went on to make it for Christmas Dinner, 2009.  We had pork tenderloin.  It was delicious and loved by everyone.  I went to make it again and was so sad it disappeared without a trace.
      No way am I letting this recipe go.

      Laurel on Jun 27, 2011 @ 5:59 am Reply
    17. 17

      Another great recipe on your webside. This cabbage is really yummy!

      Barbara on Nov 7, 2011 @ 9:09 am Reply
    18. 18

      I had to come and find your site because it is no longer on the site where you initially posted it.  Eh, I’m not surprised but that’s a post for another day.
      This is soooo good.  I have two heads of cabbage in my fridge I will be braising now that I have the process again.  It is soooo good reheated/after freezing.
      You just can’t go wrong with this stuff!

      Brenda on Dec 24, 2011 @ 6:37 am Reply
    19. 19

      Just stumbled across your blog via pinterest and have really enjoyed going through your recipes. Beautiful photography. This looks like some of the cabbage dishes I had while studying abroad in college, and I can’t wait to try it. Many thanks! 

      Rebecca on Feb 8, 2012 @ 11:20 pm Reply
    20. 20

      my mom is dutch and we grew up eating this red cabbage dish.  it was always one of my favorites.  my momused to mix it in the mased potatoes and serve with pork chops.  i am so sad, iwaited to the end of her life to ask her for the recipe and she could not remember it.  i am so glad to have found it to make for my children.  my mom called something differnt though.  fwhich is why it has taken meso long to ha

      Darlene on Mar 24, 2012 @ 10:41 pm Reply
    21. 21

      my mom is dutch and we grew up eating this red cabbage dish.  it was always one of my favorites.  my momused to mix it in the mased potatoes and serve with pork chops.  i am so sad, iwaited to the end of her life to ask her for the recipe and she could not remember it.  i am so glad to have found it to make for my children.  my mom called something diffet though.  fwhich is why it has taken meso long to ha

      Darlene on Mar 24, 2012 @ 10:41 pm Reply
    22. 22

      YUMMY YUM YUM OH HOW I MISS RODE KOOL!!!  CANT GET IT OUT HERE IN CALIFORNIA. 

      nini on Apr 21, 2012 @ 10:22 pm Reply
    23. 23

      We are an elderly couple who just got married, very small wedding.Dinner was served and this was the first time for us that we had a fannntasstic braised red cabbage.Christmas is here and we are having that wonderful dish.
      12/23/2012

      Andre Duhamel on Dec 24, 2012 @ 4:46 am Reply
    24. 24

      Kay, I’ve been browsing your website and absolutely LOVE everything you have published.  I’ve printed out so many of your recipes.
      I have been living in California for the past 30 odd years, being born and lived in South Africa and of dutch heritage on my Dad’s side, so I can understand a bit of your Dutch :)  It’s similar to Afrikaans (the other language in South Africa).  Ek hou baie van jou resep en hoop ek kan hulle so goed maak soos u!!
      Baie dankie –
      Veels geluk –
      Peta

      Peta on May 31, 2013 @ 7:35 am Reply

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