Food & Cooking Recipes Braised Red and Green Cabbage with Apples By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Servings: 6 Keep the red cabbage separate until the last minute to ensure the contrast of colors. Ingredients ½ cup dried currants ¼ cup Madeira ¼ cup brown sugar ¼ cup red-wine vinegar ½ cup walnut pieces 3 tablespoons plus 1 ½ teaspoons unsalted butter 3 Granny Smith apples, peeled and cut into ¾-inch cubes 1 tablespoon granulated sugar 3 cups red-cabbage leaves cut into 1-inch triangles 3 cups green-cabbage leaves cut into 1-inch triangles Salt and freshly ground black pepper ¼ teaspoon freshly grated nutmeg Directions Combine the currants and Madeira and let stand. Meanwhile, dissolve the brown sugar in the vinegar and set aside. Brown the walnut pieces in 1 tablespoon butter and set aside. Caramelize the apple cubes over low heat with 1 1/2 teaspoons butter and granulated sugar, until soft and golden brown, about 10 minutes. Set aside. Divide remaining butter in separate pans. Saute the cabbages over medium heat, seasoning with salt and pepper to taste, for 5 to 7 minutes, or until cabbage is wilted but has not lost its color. Combine hot cabbages and other ingredients, including the nutmeg, in a large bowl; toss well and serve immediately. Print