Braised Red Cabbage with Spiced Apples
1 mediumred cabbage
2 mediumapples (tart varieties are best for this recipe, such as granny smith or braeburn)
2 Tbspred wine (or apple cider vinegar)
1cinnamon stick, about 3 inches in length
2 pinchground nutmeg
2 Tbspgranulated sugar
How to Make Braised Red Cabbage with Spiced Apples
- Peel the tough outer cabbage leaves. Cut the cabbage into 4 wedges (cut the head in half, then cut each half once more). Now cut the tough, bitter inner core. Slice each quarter into thin strips. Rinse the cabbage, then add cabbage to a Dutch oven. Add enough water to fully cover the cabbage. Add the bay leaves, cinnamon stick and nutmeg to the water and stir well. Cover Dutch oven, place over medium heat and bring water to a boil.
- Once it reaches a boil, reduce heat to low and stir in the wine (or vinegar) and sugar, and cover again.
- In the meantime, peel, core and quarter apples. Add them to the cabbage and slowly simmer for 30 minutes or until the cabbage is soft and limp.
- Season with salt and pepper. If you prefer a sweeter taste, add a little more sugar.