Braised Red Cabbage with Apples

For Martins Day, according to tradition, roasted poultry, mlinci, and braised red cabbage should not be missing from the table, and everything is topped with a drop of new wine. Braised cabbage is also excellent as a side dish to other types of roasted meat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Cabbage, red, fresh

  • 2.5 spoons Oil, vegetable oil, canola

  • 1 piece Onion, raw

  • 2 teaspoons Sugar, white

  • 1 dl Alcohol, Wine, Red

  • 1 dl Soup base, chicken, cube

  • 0.5 teaspoons Spices, nutmeg, ground

  • pieces Salt, table

  • 2 piece Apple, fresh

  • pieces Vinegar, red wine

Steps

  1. Wash the apple and grate it (discard the core). Peel the onion and chop it finely. Wash the cabbage leaves, remove the main veins, and cut them into strips.

  2. Heat oil in a pot and sauté the chopped onion until translucent. Add sugar and stir until it caramelizes, then add the cabbage to the pot and season with nutmeg. Stir-fry everything together for another 1 to 2 minutes, then pour in the wine and broth. Season with pepper and salt to taste.

  3. Cover the pot and simmer the cabbage over moderate heat for about 40 minutes, adding the grated apple during the last 15 minutes and mixing well. Add more liquid (water, wine, broth) if needed. When the cabbage softens, taste it and adjust the seasoning with salt, pepper, and a little wine vinegar if necessary.

Nutrition Information (Per 100g)

  • Calories: 53.01 kcal
  • Fat: 1.76 g
    • Saturated Fat: 0.07 g
  • Carbohydrates: 8.57 g
    • Sugars: 4.84 g
  • Protein: 0.77 g
  • Fiber: 1.83 g

Advice

It has happened to many that the cabbage turns blue during cooking. Skilled housewives avoid this by adding acid in the form of vinegar or wine to the cabbage. That is, to lower the pH value so that the cabbage retains its beautiful color. Of course, the acid also contributes to the taste and aroma. We always add an apple, which also contains acid, but more for the taste and to thicken instead of flour. Red wine can be replaced with diluted vinegar. When we plan to serve the cabbage with roast, it will be tastier if we pour a little of the roasts sauce over it shortly before the end of cooking. Otherwise, the dish is suitable for vegetarians. If we juice red cabbage in a juicer, we can prepare a refreshing drink. We recommend a combination of red cabbage, apples, and carrots. From fresh fruits and vegetables, we can thus prepare an extremely healthy drink, rich in vitamin C.