Food & Cooking Recipes Lunch Recipes Braised Red Cabbage with Caramelized Apples 3.4 (65) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 3, 2022 Print Rate It Share Share Tweet Pin Email Servings: 8 Ingredients 6 tablespoons unsalted butter ½ cup sugar 1 ¼ teaspoons coarse salt 2 medium Granny Smith or other tart, firm apples, 1 pound total, peeled, cored, and cut into 1 ½-inch wedges 1 large onion, peeled and cut into 1 ½-inch wedges 1 small (1 ½ pounds) red cabbage, cored and cut into 1 ½-inch wedges through the core ¾ cup apple cider vinegar ¾ cup water Directions Melt butter in a medium stockpot or Dutch-oven (at least 11 inches in diameter) over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes. Add cabbage, vinegar, and water. Bring to just a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. If necessary, remove lid in the last 5 minutes and cook, uncovered, to reduce liquid to desired consistency; most of the apples will disintegrate. Transfer cabbage and apples to a bowl and serve immediately. Rob Tannenbaum Rate it Print