My favorite cousin, Greg, has a beautiful wife named Anja, who’s from Germany. I visited them in North Carolina a while back, in their big ol’ house with acres of property and where Clay Akins used to be their neighbor (which aggravates him when I tell people, which is why I love to tell people…tee-hee!) Anyway… where was I?? Oh, yeah. So, one night while I was there visitin’, Anja served up a beautiful stuffed pork loin along with this here red cabbage recipe. And, honey, it was the perfect blend of sweet and tart and a great side dish to serve with a pork loin or a rich Roast Goose Christmas Supper! Enjoy!
Braised Red Cabbage with Apples and Onions
Recipe by: Bobbi Jo Lathan
Recipe type: Side Dish
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
40 mins
TOTAL TIME
55 mins
INGREDIENTS
2 tablespoons olive oil
1 tablespoon butter
1 red onion (thinly sliced)
2 cloves fresh garlic (minced)
1 red cabbage (cored, quartered, thinly sliced)
1 Granny Smith or Gala Apple (cored, peeled, and thinly sliced)
1 cup apple cider (unfiltered)
1½ tablespoons brown sugar
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons ground allspice
1 ½ tablespoons apple cider vinegar
INSTRUCTIONS
Git out your cast iron skillet and place it on your stove over a medium heat.
Add the oil and the butter to the skillet.
Once it starts bubblin’ add the onions and stir ‘til translucent, then add the garlic and stir for about one more minute.
Now, throw into that skillet your sliced cabbage and apples and cook uncovered until the cabbage begins to wilt.
After the cabbage wilts, add the apple cider, brown sugar, salt, pepper, and allspice and stir ‘til nicely mixed.
Then, put a lid on the cabbage mixture and let it cook over the medium heat for about 40 minutes.
Afterwards, take the lid off and stir in the apple cider vinegar and cook uncovered until all the liquid is evaporated, another 2 to 3 minutes.
Serve up this colorful, sweet and tart dish while still hot! Yum!
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