German Dinner Part I: Braised Red Cabbage

Cabbage. Sounds boring, doesn’t it? Think again.

A half hour to soak up some cider vinegar, apple juice and onion flavor will turn red cabbage you may have never even bothered with before into a pungent, filling side dish that threatens to outshine the entree.

Last weekend we had a decidedly German dinner: this braised red cabbage, German potato salad and brats. Confession: I’ve never really been a brat person. But I enjoyed the one I had this weekend. And even more, I enjoyed the cabbage. It’s that good.

This is the braised cabbage. It really is that bright purple. Obviously, cabbage is pretty red to begin with, but the color only intensifies as it is cooked. Did I mention that it is totally delicious?

Here’s what you need:

  • One small red cabbage, cut into strips
  • One yellow onion
  • One apple, diced – tart is best.
  • A little bit of water
  • 2-3 tablespoons of cider vinegar
  • Freshly ground peppercorns

Start by slicing the onions and giving them a short softening in the bottom of your Dutch oven. Ours has been getting a lot of exercise lately.

Once they’ve softened, add the cabbage shreds and the diced apple and mix thoroughly.

Add some water to the bottom of the pan – about a cup – and the cider vinegar. Toss so it is distributed throughout the cabbage. Cover the cabbage and let simmer for at least a half an hour on medium heat. Liberally season with pepper when you are ready to eat.

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