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Milk Street Recipe
Braised Red Cabbage with Apples
Our take on classic German Rotkohl (also called Blaukraut or Rotkraut) gets a little sweetness and fruitiness from apple cider along with grated fresh apples, and tanginess from cider vinegar. We prefer to use Granny Smith apples here, not only for their crisp texture, but also for their sweet-tart flavor. Plus their green skins add a little color contrast to the purple-red cabbage. The flavors in this dish work nicely with roasted or grilled pork, turkey and sausages.
4
Servings
Tip
Don't shred the apples far advance of adding them to the pot because they may discolor. If convenient, they can be shredded, tossed with the vinegar and salt, then stored at room temperature with plastic wrap pressed directly against the surface for up to 15 minutes.
FAST: 1 hour
Slow: 6 to 6½ hours
25 minutes active
Ingredients
-
4
tablespoons (½ stick) salted butter, cut into 4 pieces, divided
-
1
medium red onion, halved and thinly sliced
Directions
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