Red cabbage with apples
8 servings
45 minutes
Red cabbage with apples is an exquisite dish embodying the harmony of sweetness and spice. Its roots trace back to European culinary traditions, where cabbage garnishes play an important role in complementing meat and festive dishes. In this recipe, subtle notes of cinnamon, anise, and nutmeg weave into the rich flavor of caramelized cabbage, highlighted by the sweetness of pink apples and dark raisins. Vegetable broth and red wine vinegar add depth to the dish, while cumin and cloves provide a light spiciness. It is the perfect side for roasted meat or a standalone dish for cozy autumn evenings.
1
Peel the onion, slice it into half rings, and sauté in olive oil for 3-4 minutes. Add shredded cabbage, sugar, vinegar, spices, and broth. Season with salt and pepper, bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
- Red onion: 1 head
- Olive oil: 2 tablespoons
- Red cabbage: 500 g
- Brown sugar: 75 g
- Red wine vinegar: 50 ml
- Ground nutmeg: pinch
- Caraway seeds: 0.5 teaspoon
- Vegetable broth: 150 ml
- Anise (star anise): 2 pieces
- Cinnamon sticks: 1 piece
- Carnation: 2 pieces
- Allspice peas: 2 pieces
2
Peel and slice the apples. Add the apples and raisins to the cabbage and simmer for another 15 minutes until the liquid evaporates and the cabbage becomes soft.
- Pink apples: 1 piece
- Dark raisins: 2 tablespoons