Braised Red Cabbage with Apples
- Makes4 servings
- Cook Time1 hour
- Slow Cook Time6 to 6½ hours
- Active time plus cooling25 minutes active
- 1
Our take on classic German Rotkohl (also called Blaukraut or Rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We prefer to use Granny Smith apples here, not only for their crisp texture, but also for their sweet-tart flavor. Plus their green skins add a little color contrast to the purple-red cabbage. The flavors in this dish work nicely with roasted or grilled pork, turkey and sausages.
Don't shred the apples far advance of adding them to the pot because they may discolor. If convenient, they can be shredded, tossed with the vinegar and salt, then stored at room temperature with plastic wrap pressed directly against the surface for up to 15 minutes.
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