Sweet-and-Sour Braised Cabbage

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.


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  • Servings: 6

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  • 4 tablespoons unsalted butter
  • 2 tart apples, cut into 1/2-inch pieces
  • 1 medium red onion, finely diced
  • 1 large head of red cabbage, cored and very thinly sliced (12 cups)
  • Salt and freshly ground pepper
  • 1 cup dry red wine
  • 1/4 cup light brown sugar
  • 1/2 cup dried sour cherries
  • Pinch of ground cloves
  • 1 small bay leaf
  • 2 tablespoons cider vinegar
  • 1 tablespoon fresh lemon juice

How to make this recipe

  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.

Contributed By Photo © Simon Watson Published February 2010

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