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Braised Red Cabbage with Apples and Juniper [https://www.177milkstreet.com/recipes/braised-red-cabbage-with-apples-and-juniper]

Braised Red Cabbage with Apples and Juniper

By Courtney HillOctober 8, 2018

  • Makes
    8 servings
  • Cook Time
    1 hour 20 minutes
  • Active time plus cooling
    20 minutes active

Our take on 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 liked the apples added in two additions—half about midway through braising and the remainder at the end so the fruit stays fresh and bright. The butter adds richness and rounds out the flavors, while the juniper and caraway bring complexity. For convenience, slice the cabbage and store it in zip-close bags in the refrigerator for up to two days before cooking. This dish also can be prepared, cooled and refrigerated in an airtight container for up to two days. To serve, bring to room temperature or reheat in a saucepan or in a microwave just until warm.

Tip

Don't peel the apples before shredding. The skins add color contrast to the purple-red cabbage.

Ingredients
  • 4

    tablespoons (½ stick) salted butter, cut into 4 pieces

  • 1

    medium red onion, halved and thinly sliced

  • 1

    teaspoon juniper berries, finely ground

  • 1

    teaspoon caraway seeds

  • Kosher salt and ground black pepper

  • 2 ½

    - to 3-pound head red cabbage, outer leaves discarded, quartered, cored and thinly sliced

  • 1

    tablespoon packed light brown sugar

  • ¾

    cup unfiltered apple juice or apple cider

  • 3

    tablespoons cider vinegar, divided

  • 2

    medium tart apples, such as Granny Smith

Step 1

In a large Dutch oven over medium, melt 3 tablespoons of butter. Add the onion, juniper, caraway and 2 teaspoons salt, then cook, stirring occasionally, until the onion is softened and just beginning to brown, 6 to 8 minutes.

Add the cabbage and sugar and stir to combine. Cook, stirring occasionally, until the cabbage is wilted and deep purple, about 10 minutes.

Stir in the cider, 2 tablespoons of vinegar and ¼ cup water. Cover, reduce to medium-low and cook without stirring for 20 minutes.

Step 2

Meanwhile, on the large holes of a box grater set in a medium bowl, shred each apple down to the core, rotating as needed; discard the cores. Add the remaining 1 tablespoon vinegar and 1 teaspoon salt to the grated apples and toss. Press a piece of plastic wrap directly against the surface of the apples and set aside.

Step 3

After the cabbage has cooked for 20 minutes, stir it well, then stir in ½ of the apples. Cover and continue to cook, stirring occasionally, until the cabbage is tender, 30 to 35 minutes.

Step 4

Add the remaining 1 tablespoon butter and increase to high. Cook, stirring constantly, until the all of the moisture evaporates and the mixture begins to sizzle, about 3 minutes.

Remove from the heat and stir in the remaining apples and any accumulated liquid. Taste and season with salt and pepper. Transfer to a serving dish and serve warm or at room temperature.

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