Braised Red Cabbage

Red cabbage is one of the vegetables I associate with my home in Switzerland. It has proven to be a wonderful addition to my American holiday celebrations.
The secret to this dish is the aged balsamic vinegar. Serves 6 – 8

15 – 16 cups of shredded red cabbage, 1 cabbage approximately 8″ in diameter
2 tablespoons of butter
1/2 a large onion, finely chopped, about one cup
3 apples, peeled and diced. I like Honeycrisps because of their sweetness and they don’t totally fall apart when cooked.
1 cup apple cider
2 bay leaves
1 teaspoon of salt and pepper to taste
2 tablespoons of aged balsamic vinegar

Melt butter in a large cast iron pot over medium heat and add the chopped onions. Saute until golden. Add shredded cabbage 5 cups at a time and saute until wilted adding the next 5 cups until all the cabbage is in the pot. Add diced apples, apple cider and bay leaves. Add salt and pepper. Cover and cook for 40 min. on medium heat. Add aged balsamic vinegar and cook until cabbage is very soft approx. 15 more minutes. Adjust seasoning. Serve hot.

Brampton Inn
Danielle Hanscom
Bed and Breakfast Foodie

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