Braised red cabbage with apple and onion is a delicious and easy recipe that’s also full of antioxidants. Freshly braised red cabbage with apple and onion is best served with a side of good French fries or baked potatoes, but it’s also great on top of steamed white rice or quinoa.”
Our Red Cabbage, Apple, and Onion Recipe is the perfect side dish for any occasion. Braised red cabbage mixed with chopped apples, onions, and smoked bacon creates a rich, sweet and savory side that is sure to please your family or guests. Braised red cabbage with apples and onion is a Polish classic, served all year long! This easy recipe makes a great side dish, but it can also be made into a hearty main course, served over egg noodles.
Red Cabbage (Kappes).
Red summer cabbage is preferable to winter cabbage because the latter has a stronger flavor and takes as much time in cooking.
Ingredients
- Red Cabbage
- 2 Sour apples
- 1/2 cup Onion chopped
- 1 tbsp Salt
- Sugar
- 1 glass claret
- Currant juice and vinegar
Instructions
- First cut the head in two in the middle, remove the coarse outer leaves and thickest ribs, and then cut the cabbage in to fine shreds which should be as long as possible.
- The cabbage will be better if it is first scalded; after draining, put in enough vinegar so that it will retain its natural bright color.
- Then bring water to a boil with either goose bright color. Then bring water to a retain its natural bright color.
- then bring water to a boil with either goose or duck fat or lard, or else butter and kidney suet half and half , and then add some sweets grapes,2 sour apples cut into pieces, a number of small onions, a little sugar and salt, and in this cook the cabbage until tender.
- Shortly before serving, dredge a little flour over it, add a glassful of claret and according to taste, a few spoonful of currant juice, stew a few quartered apples on top of the cabbage until soft, garnish with these and serve.
- Cabbage prepared in this way does not need the addition of any vinegar, it is tart enough without and more wholesome than if it had received a stronger seasoning with vinegar.
- Small roast potatoes are served with the cabbage, but boiled potatoes will also answer if the time is short.
- White cabbage can also be prepared in the same manner, but instead of the claret take white wine and Leave out the apples; some prefer a rather tart flavor to white cabbage which can be obtained by adding a little vinegar and lemon juice.
- Serve with filet of beef, roast beef, tongue meat balls, fried sausages, roast pork, hare, goose or duck, sour beef, roast or stuffed.