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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.
tablespoons (½ stick) salted butter, cut into 4 pieces
medium red onion, halved and thinly sliced
01In a large Dutch oven over medium, melt 3 tablespoons of butter. Add the onion, juniper, caraway and 2 teaspoons salt, then cook, stirring occasionally, until the onion is softened and just beginning to brown, 6 to 8 minutes. Add the cabbage and sugar and stir to combine. Cook, stirring occasionally, until the cabbage is wilted and deep purple, about 10 minutes. Stir in the cider, 2 tablespoons of vinegar and ¼ cup water. Cover, reduce to medium-low and cook without stirring for 20 minutes.
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