The cabbage family takes quite well to braising. Start by caramelizing the apples and onions with some sugar for a pleasant balance of sweet and tart flavors. Not only does the vinegar add a delicious flavor, but the acid helps keep the cabbage a bright purple color.
Recipe information
Yield
Serves 6 to 8
Ingredients
Preparation
Step 1
Caramelize apples Melt butter in a medium stockpot or Dutch oven (at least 11 inches in diameter) over medium-high heat. Add sugar and salt, and stir to dissolve. Add apples and onion, in as close to a single layer as possible. Turn to coat in butter mixture. Let cook, shaking pan occasionally and turning over once, until sugar is beginning to caramelize and coat the apples and onions, about 10 minutes.
Step 2
Braise Add cabbage, vinegar, and water. Bring to just under a boil. Reduce to a simmer, cover, and cook until cabbage is tender and liquid is reduced to a syrup, 25 to 30 minutes. (If necessary, remove lid in the last five minutes and cook uncovered to reduce liquid to desired consistency; most of the apples will disintegrate.)
Step 3
Serve Transfer cabbage and apples to a bowl and serve immediately.
