Braised Red Cabbage Spices (Printable version)

Tender red cabbage cooked with warm spices and tangy apple cider vinegar for a flavorful side dish.

# What You'll Need:

→ Vegetables

01 - 1 medium head red cabbage, cored and thinly sliced (approximately 2 lbs)
02 - 1 medium onion, finely chopped
03 - 1 tart apple (e.g., Granny Smith), peeled, cored, and diced

→ Liquids

04 - 1/2 cup apple cider vinegar
05 - 1/3 cup brown sugar
06 - 1/2 cup water

→ Fats

07 - 2 tablespoons unsalted butter or neutral oil

→ Spices & Seasonings

08 - 1 cinnamon stick
09 - 3 whole cloves
10 - 2 whole allspice berries or 1/4 teaspoon ground allspice
11 - 1 bay leaf
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt

# Directions:

01 - Melt butter or heat oil in a large heavy-bottomed pot over medium heat.
02 - Add chopped onion and sauté until softened, about 3 minutes.
03 - Stir in diced apple and cook for 2 more minutes.
04 - Add sliced cabbage to the pot, tossing to coat with fat.
05 - Sprinkle salt, black pepper, and brown sugar over the cabbage; stir thoroughly.
06 - Add cinnamon stick, cloves, allspice, and bay leaf to the mixture.
07 - Pour in apple cider vinegar and water; stir to combine.
08 - Bring to a simmer, cover, reduce heat to low, and cook 50 to 60 minutes, stirring occasionally, until cabbage is tender and flavors develop.
09 - Remove the lid for the last 10 minutes if a thicker consistency is preferred.
10 - Discard cinnamon stick, cloves, allspice, and bay leaf before serving; adjust seasoning as needed.

# Expert advice:

01 -
  • The house smells like a spice market fell into an orchard, in the best possible way.
  • It tastes better the next day, which means less stress when you're hosting.
  • Vibrant color turns even the plainest dinner plate into something worth photographing.
02 -
  • If you skip the vinegar, the cabbage will turn a murky grayish-blue instead of staying that gorgeous ruby color.
  • Stirring occasionally prevents the bottom from scorching, which can make the whole pot taste bitter.
  • Whole spices are easier to remove than ground ones, and they don't leave a gritty texture behind.
03 -
  • Use a mandoline or the slicing blade on a food processor to cut the cabbage thin and even, it cooks more uniformly that way.
  • Taste before serving and adjust the balance, sometimes it needs a pinch more salt or a splash more vinegar depending on your cabbage and apple.
  • If you're making this for a crowd, double the recipe and use a Dutch oven, it holds heat beautifully and nothing sticks.

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