Braised Red Cabbage
Author -Yields: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large or two medium/small red onions, thinly sliced
- 2 tablespoons brown sugar
- 1-2 teaspoons salt*
- 3 tablespoons apple cider vinegar
- 1 medium red cabbage, cored and thinly sliced (about 1 3/4 lb / 800 g after preparation)
- 2 large honeycrisp, Fuji, or gala apples, peeled, cored, and thinly sliced
- 1 1/2 cups vegetable broth (360 ml)
- Freshly ground black pepper, to taste
Instructions
- Heat the oil in a large skillet or pot over medium heat. Add the onion and sugar and cook, stirring occasionally, for 10 minutes, until the onion is very tender and clear.
- Stir in the salt, vinegar, cabbage, apple, and broth. Bring the broth to a boil. Turn the heat to low, cover, and simmer for 45 minutes, until the cabbage is very tender. Stir everything a few times during cooking.
- Season the cabbage with pepper, then taste and adjust the salt or vinegar if desired. Serve.
Notes
*The amount of salt you need will depend on how salty your broth is and also on what type of salt you use. I use 1 1/2-2 teaspoons of Diamond Crystal Kosher Salt, which is as salty as 1 teaspoon fine sea salt. You may wish to begin with 1 teaspoon, taste the braised cabbage, and add salt to your liking.