Braised Red and Green Cabbage with Apples


Keep the red cabbage separate until the last minute to ensure the contrast of colors.


  • 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


  1. 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.

  2. 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.

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