| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon butter
- 1 red cabbage, sliced 1/4 inches thick
- Salt and freshly ground black pepper
- 1/2 red onion, sliced
- 2 sweet apples, quartered and sliced thin
- 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
- 1/3 cup red wine
- 1/3 cup red wine vinegar
- 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)
Instructions
- Melt butter in a deep saute pan with a cover. Once the butter’s melted, and the foam’s subsided, add the cabbage and stir to coat.
- Add salt and pepper, to taste, red onion, apple, and allspice packet, cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
- Remove lid and deglaze with the red wine, bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar reduce a little, add the molasses or cane syrup and toss to coat. Cook 2 to 3 more minutes, remove allspice packet, season with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 66 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 10 g |
| Protein | 0 g |
| Cholesterol | 4 mg |
| Sodium | 154 mg |
Reviews
Delicious, any ideas what to serve it with?
This is excellent! Had red cabbage left from another recipe and was looking for something to make using the remainder. Easy to make and delicious to eat!
This was absolutely delicious, but I did make a number of changes. I had a stuffed pork chop in the oven (don’t be impressed, I bought it at the butcher counter with 25 minutes to go, and I really wanted to make braised cabbage. I looked on the internet for recipes, but they all called for an hour or more of cooking. Then I found this recipe, with a time frame that seemed doable. I gave the cabbage, apples and onions a chop in addition to slicing them so they would cook faster, I omitted the allspice since I didn’t have any, I used yellow onion since that’s what I had on hand, and I used brown sugar instead of the molasses/cane syrup. I also peeled the apple first even though the recipe didn’t say to. It turned out great! I will make this again soon, and I feel no need to go and buy allspice.
I tweeked this recipe a bit. I cut out the apples and the molasses/cane syrup. It was tasty and looked super pretty with it’s deep purple color coming out.
My husband’s family is German and I made this for his birthday dinner (along with the rest of the show’s recipes) I made this in the morning and re warmed just before serving. My kids loved it so much we had leftovers for dinner the next two nights.
You must let it cook awhile to get the full flavor.
You must let it cook awhile to get the full flavor.
Tried this and thought the can syrup might be a tasty addition. Yuck. No one ate more than one bite of this side dish. Without the cane syrup its no different from most red cabbage recipes.
Was really excited to try this dish but it lacked flavor and took about 4 times as long to wilt/cook cabbage as recipe indicated. I added more allspice, more sugar and caraway seeds to intensify the flavor which made it only average if not poorer. I would not make this again.
I forgot to buy the allspice berries so I just left them out. I also didn’t have red wine vinegar and used apple cider vinegar instead. It was so good that my husband even ate it (and he hates cabbage)!
As a German-American who spent a season working in my cousin’s hotel kitchen in the Rheingau, I’m fairly familiar with red cabbage and the basic ingredients. I hadn’t added molasses before, but I found the result perfectly acceptable and it is German in that it’s sweet and sour cabbage with apples and onions. Each chef has a slightly different recipe. I did add quite a bit of kosher salt and fresh pepper; without that, it would have been too sweet. I had it with a Apple Ginger Pork Chop for a tasty, fruity meal.
Robin Miller’s “Dad’s Red Cabbage” is better.