Equipment
* optional
Ingredients
Vegetables & Fruit
- 800 g red cabbage, cored and thinly sliced
- 150 g yellow onion, finely diced
- 150 g granny smith apple, peeled, cored, and grated
Liquids & Fats
- 30 g unsalted butter
- 250 ml apple juice, unfiltered preferred
- 45 ml apple cider vinegar
Spices & Seasonings
- 25 g brown sugar
- 4 whole cloves
- 1 bay leaf
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Core and thinly slice the red cabbage. Finely dice the yellow onion, and peel, core, and grate the Granny Smith apple.
Melt the butter in a Dutch oven over medium heat. Add the diced onion and grated apple, sautéing until softened and fragrant, about 5 minutes.
Add the thinly sliced red cabbage to the pot and toss thoroughly to coat the cabbage in the butter, onion, and apple mixture.
Pour in the apple juice and apple cider vinegar. Stir in the brown sugar, whole cloves, bay leaf, kosher salt, and black pepper. Bring the liquid to a gentle boil.
Reduce the heat to low, cover the pot tightly, and braise for 45 minutes, stirring occasionally, until the cabbage is deeply tender.
Remove the lid and increase the heat to medium-high for 5 minutes to evaporate any excess liquid, allowing the flavors to concentrate into a syrupy glaze.
Remove and discard the bay leaf and whole cloves before transferring the braised cabbage to a warm serving dish.
Chef's Notes
- For a richer, more traditional flavor profile, substitute the butter with rendered duck fat or bacon drippings if vegetarian compliance is not strictly required.
- This dish exhibits the classic warmed-over flavor benefit. Making it a day in advance allows the spices and acids to deeply penetrate the cellular structure of the cabbage, resulting in a more complex profile upon reheating.
- To easily retrieve the whole cloves, push them firmly into a large intact piece of onion or tie them in a small square of cheesecloth before submerging in the braise.
- The acidity of the apple cider vinegar is crucial not just for flavor, but for chemical preservation. The acid locks in the anthocyanin pigments, which keeps the cabbage a vibrant, jewel-toned magenta rather than turning dull blue.
Storage
Refrigerator: 5 days — Store in an airtight container. The flavor deepens and improves after a day in the refrigerator.
Freezer: 3 months — Cool completely before transferring to a freezer-safe bag, pressing out excess air.
Reheating: Reheat gently in a saucepan over medium-low heat until steaming, adding a splash of water or apple juice if dry.
