Braised Red Cabbage with Apples and Juniper | Christopher Kimball’s Milk Street

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Milk Street Recipe

Braised Red Cabbage with Apples and Juniper

1 hour 20 minutes 20 minutes active

Braised Red Cabbage with Apples and Juniper

Our take on 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 liked the apples added in two additions—half about midway through braising and the remainder at the end so the fruit stays fresh and bright. The butter adds richness and rounds out the flavors, while the juniper and caraway bring complexity. For convenience, slice the cabbage and store it in zip-close bags in the refrigerator for up to two days before cooking. This dish also can be prepared, cooled and refrigerated in an airtight container for up to two days. To serve, bring to room temperature or reheat in a saucepan or in a microwave just until warm.

8

Servings

Tip

Don't peel the apples* before shredding. The skins add color contrast to the purple-red cabbage.

1 hour 20 minutes

20 minutes active

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