If I had a penny for every time I make this side dish in the Fall and Winter months... seriously, my family cannot get enough of it. As Spring slowly approaches, that will change; which means I need to document this.
My children ask for this like they are asking for Mac-n-Cheese. I know it's hard to believe, but this dish really is that good and comforting. The cabbage is braised with apples, honey, and red wine vinegar, so there is a perfect balance of sweet and sour. After braising the cabbage for 1 1/2 to 2 hours--it just melts in your mouth. Serve as a side to any roast meat or those Swedish Meatballs and I bet you will come back for more. So simple--so good!
Braised Red Cabbage
1 head red cabbage (about 2 pounds), quartered, cored and thinly sliced/chopped
2 tablespoons unsalted butter
1 small yellow onion, finely diced
1 large green apple-- peeled, cored and cut into matchsticks
3 tablespoons red wine vinegar
3 tablespoons honey
1 teaspoon kosher salt
In a large bowl filled with cold water, immerse the sliced cabbage. Set aside.
Melt the butter in a large dutch oven over medium heat. Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions. Add the sliced apple, vinegar, honey, and salt; toss to combine. Reduce the heat to medium-low. Cover the pan and cook for 1 1/2 to 2 hours, stirring occasionally. Enjoy!
Source: Adapted from The Joy of Cooking, 1997