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 It would be a venial sin to let this recipe go to waste somewhere in the land of unpublished recipes.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
Nov 16, 2010

Hachee

More Dutch food that you won’t find in many restaurants! This here is a typical Dutch winter stew. Kinda like the Dutch version of Boeuf Bourguignon. I think you’d be hard pressed to find a Dutchman who didn’t grow up on hachee in some way. Mainly family recipes. Nowadays it’s near impossible to miss the scent coming from kitchens all over town when walking down the streets of Gouda. My…