Quick Braised Red Cabbage with Cider Vinegar
A slightly-sweet-and-just-a-tad-bit-sour version of braised red cabbage. Perfect with Belgian beef and beer stew, chicken, or roasted vegetables.
Servings Prep Time
8 15minutes
Cook Time
30minutes
Servings Prep Time
8 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Cover the cabbage strips in cold water in a large bowl while you prepare the rest of the ingredients.
  2. Heat the butter in a large pot. Add the onion slices and cook them, stirring frequently under medium heat for about 5 minutes, until they begin to become transparent. Add 2 tablespoons of the apple cider vinegar and cook for another 1 minute. Add the apple pieces and continue cooking for another 2 minutes. (The onions will have cooked for 8 minutes by the end.)
  3. Drain the cabbage but do not dry it. Add it to the pot in 3 batches, stirring well after each one. Once all the cabbage is stirred in, add the remaining 2 tablespoons of apple cider vinegar, the salt and pepper, and the caraway seeds.
  4. Stir the ingredients until they are well combined, cover the pot, lower the heat, and let the cabbage cook for 18-20 minutes, stirring occasionally.
Recipe Notes

I prefer to use a slightly sweet apple for this recipe, to provide a contrast to the vinegar. By making the apple pieces small, they disintegrate during the cooking.