Braised Red Cabbage with Caramelized Onion and Cider

Name: Braised Red Cabbage with Caramelized Onion and Cider
Ingredients: 3 tablespoons extra-virgin olive oil; 1 medium onion, thinly sliced; 2 tablespoons light-brown sugar; 0.5 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 ½ pounds), cut into 8 wedges, core intact

3.0

(19)

1 Review

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Servings:

8

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.

Ingredients

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 tablespoons light-brown sugar
½ 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 ½ pounds), cut into 8 wedges, core intact

Directions

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.