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Braised Red Cabbage with Apple and Onion

This side goes well with roasted pork or turkey.

Source: Everyday Food, November 2009
Servings

Ingredients

Directions

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443
  • mdepowski
    21 NOV, 2017
    Question!! The recipe says the apple should be halved, cored and sliced. Sliced how? Thin, matchstick pieces, thick pieces like half moons or thin half moon pieces, diced...? And, although it doesn't say to peel the apple, should the apple be peeled? Sorry, I'm not a cook, never made this dish before. Any answers are much appreciated!
    Reply
    • keithotto1267
      30 NOV, 2017
      Making this tonight, apples can be sliced as you like, peels are good if you like the texture. Also making baked pork hocks and boiled spuds. This is a bit different from Moms, hers was just cabbage and apples, sometimes bacon was in there too. This may be poor folk food but it is dam good.
  • las3734
    10 FEB, 2017
    I have made this three times, the first time I followed the directions exactly. The second and third time I used green cabbage as that is what I had. It works well both ways. I like to serve it with baked chicken thighs the first day and with smoked sausage the second day. My adult children find a way to stop by when I make this. Yum!
    Reply
  • danamwest
    31 AUG, 2015
    I used two small apples, otherwise I made exactly as recipe is written. This is simple, delicious, and paired perfectly with the schnitzel I also made.
    Reply
  • denisemindsthegap
    31 AUG, 2015
    I think it needed more vinegar and sugar. Nothing to get excited about. But isn't horrible either. It is just cabbage.
    Reply
  • Lori Riedell Stewart
    27 JAN, 2015
    Have made this 3 times since trying it last month. I added kielbasi 2 times to make it a whole meal for the hubby. Love it!!
    Reply
  • jillkd
    8 JAN, 2014
    Delicious. I could have eaten the entire thing for my dinner. No main dish required! I made it pretty much exactly as planned, though I added an extra apple half and left the peels on the apple for the fiber and taste. Would be perfect with pork.
    Reply
  • Lisa Mcalister-Aydin
    3 JAN, 2014
    I just finished making this recipe. Sad to say we (family) hate it. I am not a picky eater and love most foods. I even love liver if that gives a point of reference. I just don't like the flavors at all. I love fried apples and I love fried green cabbage. I made this to try something from my German roots. I will have to say that purple cabbage never looked appetizing to me in the store. Is there any thing I can add this to so that it won't go to waste?
    Reply
  • Sam B
    11 DEC, 2013
    I was very happy with this simple recipe. I used white wine vinegar as a substitute and it worked fine. I also added a pinch of ground cloves as I think this kind of recipe lends itself well to that. Despite the sugar addition and the apples, the result was not too sweet, the sour punch of the vinegar balanced it out nicely. I would definitely make this again. Great with sausages and mashed potato!
    Reply
  • Toni Marie
    3 NOV, 2013
    Deeeeelish! I added an extra apple though...
    Reply
  • Pyewacket1
    8 JAN, 2013
    This recipe is delicious! I am making it yet again for dinner tonight. It really complements so many meats. I have tried other red cabbage recipe but this is by far the best. Cudos Martha!
    Reply

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