Dutch-style Braised Red Cabbage with Apples

Ingredients

• 1 medium red cabbage, shredded (500g) 1 medium red cabbage, shredded (500g)
• 2 apples, cored and thinly sliced 2 apples, cored and thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons butter (30g) 2 tablespoons butter (30g)
• 2 tablespoons brown sugar (25g) 2 tablespoons brown sugar (25g)
• 2 tablespoons apple cider vinegar (30ml) 2 tablespoons apple cider vinegar (30ml)
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 25g, 18g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the sliced onion and cook until softened.
2. 2.
   Add the shredded red cabbage to the pot and stir well to combine with the onions.
3. 3.
   Sprinkle the brown sugar, cinnamon, nutmeg, salt, and pepper over the cabbage mixture. Stir to evenly distribute the spices.
4. 4.
   Pour in the apple cider vinegar and give everything a good stir.
5. 5.
   Reduce the heat to low, cover the pot, and let the cabbage simmer for about 1 hour, stirring occasionally.
6. 6.
   After 1 hour, add the sliced apples to the pot and stir gently to incorporate them into the cabbage mixture.
7. 7.
   Cover the pot again and continue simmering for an additional 30 minutes, or until the cabbage is tender and the apples are slightly softened.
8. 8.
   Adjust the seasoning if needed, and serve hot.

Treat your ingredients with care...

• Red cabbage — Make sure to shred the cabbage finely for even cooking and texture.
• Apples — Choose firm apples such as Granny Smith or Braeburn, as they hold their shape better during cooking.
• Onion — Slice the onion thinly to ensure it cooks evenly and blends well with the cabbage.

Tips & Tricks

• For a sweeter flavor, you can increase the amount of brown sugar or add a drizzle of honey.
• If you prefer a tangier taste, you can add a splash of balsamic vinegar or lemon juice.
• This dish tastes even better when reheated the next day, allowing the flavors to further develop.
• Serve the braised red cabbage with roasted meats, sausages, or alongside mashed potatoes for a complete Dutch meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Dutch-style Braised Red Cabbage with Apples as a side dish alongside your favorite main course. It pairs exceptionally well with roasted pork, beef stew, or roasted chicken. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

Transfer the braised red cabbage and apples to a serving dish, allowing the vibrant colors to shine through. Consider using a white or neutral-colored dish to create a visually appealing contrast. Sprinkle some additional cinnamon on top for an extra touch of warmth and aroma.