Red cabbage stewed with apples
8 servings
180 minutes
Red cabbage stewed with apples is a classic dish of German cuisine, known for its rich flavor and pleasant balance of sweetness and acidity. Historically, it originated in the northern regions of Germany where cabbage was an important part of the winter diet. Finely shredded cabbage absorbs the aromas of spices, wine vinegar, and the sweetness of apples, creating a harmony of flavors. Slow cooking gives the dish softness and richness while spices add warmth and depth. This dish pairs perfectly with meat dishes, especially roasted sausages, pork or duck. It is often prepared for holidays as it becomes even tastier after storage when the flavors fully develop. Its beautiful burgundy-purple hue makes it not only delicious but also an aesthetic addition to any table.
1
Peel the apples, remove the core, and cut into small pieces.
- Apple: 450 g
2
Remove the top leaves from the cabbage, discard the core, and chop it. Season with salt and pepper.
- Red cabbage: 900 g
- Salt: to taste
- Ground black pepper: to taste
3
In a pot, layer chopped cabbage, then a layer of chopped onions and apples, sprinkled with minced garlic, grated nutmeg, cinnamon, cloves, and sugar. Continue layering until the ingredients are finished.
- Red cabbage: 900 g
- Onion: 450 g
- Apple: 450 g
- Garlic: 1 clove
- Nutmeg: 0.3 piece
- Ground cinnamon: 0.3 teaspoon
- Ground cloves: 0.3 teaspoon
- Brown sugar: 3 tablespoons
4
Pour in the wine vinegar and place the pieces of butter. Cover with a lid and simmer in the oven at 150 degrees for 2-2.5 hours, stirring occasionally.
- Wine vinegar: 3 tablespoons
- Butter: 10 g
5
Serve the dish warm.
