Braised Red Cabbage with Caramelized Onion and Cider
The phytochemicals that give red cabbage its lovely color may protect against cellular damage in our bodies. Hearty wedges hold their own next to robust flavors: Caramelized onions, cider vinegar, and a touch of brown sugar sweeten the German-inspired dish, while a cinnamon stick adds fragrant warmth.
- Servings: 8
Source: Martha Stewart Living, January 2010
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 tablespoons light-brown sugar
- 1/2 cup cider vinegar
- 2 cups fresh cider
- 1 cup homemade or store-bought low-sodium chicken stock
- 1 cinnamon stick
- 1 dried bay leaf
- Coarse salt and freshly ground pepper
- 1 small head red cabbage (about 2 1/2 pounds), cut into 8 wedges, core intact
Preheat oven to 350 degrees. Heat oil in a large, heavy ovenproof saucepan over medium heat. Cook onion until edges start to caramelize, 10 to 12 minutes. Add sugar, and cook 1 minute more. Add vinegar. Scrape up brown bits from bottom of pan with a wooden spoon. Stir in cider, stock, cinnamon, bay leaf, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add cabbage, arranging in a single layer. Bring to a boil. Cover; transfer to oven. Braise until cabbage is tender, 40 to 45 minutes.
Transfer cabbage to a serving platter using a slotted spoon; discard cinnamon stick and bay leaf. Bring remaining liquid in saucepan to a simmer over medium-high heat. Cook until reduced by half, about 10 minutes (you will have about 1 cup sauce). Spoon sauce over cabbage.