Ingredients for Apfelrotkoh Braised Red Cabbage
- 1 medium head red cabbage (about 1 pound)
- 4 ounces bacon
- 1 medium yellow onion
- 1 medium tart apple (such as Granny Smith or Braeburn)
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon salt
- 1 teaspoon caraway seeds
- 1 bay leaf
- 1/2 teaspoon ground cloves
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How to Make Apfelrotkoh Braised Red Cabbage
- Thinly shred 1 medium red cabbage (about 1 pound) and soak in a large bowl of cold water for 15 minutes to remove excess bitterness.
- While the cabbage soaks, dice 4 ounces of bacon into small pieces and chop 1 medium yellow onion.
- Peel, core, and thinly slice 1 medium apple (such as Granny Smith or Braeburn).
- Add the bacon to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon is browned and crispy (about 5-7 minutes). Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
- Add the chopped onion to the pot with the bacon fat and sauté until softened and golden brown (about 5-7 minutes).
- Pour in 2 tablespoons of apple cider vinegar to deglaze the pan, scraping up any browned bits from the bottom.
- Stir in 2 tablespoons of honey, 1 teaspoon of caraway seeds, 1/2 teaspoon of ground cloves, 1/4 teaspoon of salt, and the sliced apple. Cook for 2-3 minutes until fragrant.
- Drain the cabbage well. Add it to the pot, a handful at a time, stirring gently to incorporate. Continue until all the cabbage is in the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and braise for 60-90 minutes, or until the cabbage is tender and the flavors have melded. Stir occasionally to prevent sticking.
- Stir in the reserved crispy bacon. If the cabbage is too dry, add a splash of water or apple juice. Taste and adjust seasonings as needed.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
88g
Fat
3g
Carbs
10g
