Stewed red cabbage with apples and sherry vinegar
4 servings
20 minutes
Braised red cabbage with apples and sherry vinegar is an elegant dish of European cuisine that combines the sweetness of fruits with the acidity of vinegar. Historically, red cabbage was popular in Germany and France, where it was often served with meat. Sautéed onions add softness to the dish, while raisins provide a subtle sweetness. Apples simmering with the cabbage infuse it with freshness and tenderness. Long braising reveals all flavor nuances, making the cabbage surprisingly juicy. This dish pairs perfectly with roasted sausages or baked meat but also goes wonderfully with grain sides. Braised red cabbage is a cozy and rich treat that brings warmth and harmony to everyone who tries it.
1
Melt the butter in a saucepan over medium heat.
- Butter: 50 g
2
Slice the onion into thin half-rings. Peel the apples and remove the core, then slice them thinly. Shred the cabbage finely.
- Onion: 1 head
- Apple: 2 pieces
- Red cabbage: 1 kg
3
Sauté the onion in melted butter for 3 minutes, then add the apples and cabbage. Sauté for 5 minutes until soft.
- Butter: 50 g
- Onion: 1 head
- Apple: 2 pieces
- Red cabbage: 1 kg
4
Then add raisins and vinegar.
- Raisin: 100 g
- Sherry vinegar: 200 ml
5
Cover with a lid and simmer on low heat for about an hour until the cabbage is tender.
6
Salt, pepper, remove the lid, and cook for a while longer until all the liquid evaporates.
- Salt: to taste
- Freshly ground black pepper: to taste