Sweet-and-Sour Braised Cabbage
Recipe from
Food & Wine
To punch up the flavor of braised cabbage, a classic accompaniment to sauerbraten, Frank Castronovo adds dried sour cherries, apples, and a pinch of ground cloves.
Servings:
6
Prep Time:
1 hr
Total Time:
1 hr 30 mins
Ingredients
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4 tablespoonunsalted buttersee savings
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2tart apples, cut into 1/2-inch piecessee savings
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1medium red onion, finely dicedsee savings
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1large head of red cabbage, cored and very thinly sliced (12 cups)see savings
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Salt and freshly ground peppersee savings
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1 cupdry red winesee savings
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1/4 cuplight brown sugarsee savings
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1/2 cupdried sour cherriessee savings
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Pinch of ground clovessee savings
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1small bay leafsee savings
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2 tablespoonscider vinegarsee savings
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1 tablespoonfresh lemon juicesee savings
Directions
1.
In a pot, melt the butter. Add the apples and onion and cook over moderate heat, stirring, until softened, about 8 minutes. Add the cabbage, season with salt and pepper and stir until slightly wilted. Add the wine, sugar, cherries, cloves, and bay leaf. Cover and cook over low heat, stirring, until the cabbage is tender, about 45 minutes. Add the vinegar and lemon juice and simmer for 10 minutes. Discard the bay leaf, season with salt and pepper, and serve.
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