Braised Red Cabbage with Apple
This braised red cabbage and apple dish is known as rodekool met appel in Dutch and is traditionally served with stewed meats. Being simultaneously sweet and tart, it works very well paired with rich meats, like pork, wild game (like duck, goose, or venison), or the aforementioned stewed meat, cutting through their richness and brightening up the meal. The colour is also gorgeous!
- Prep Time10 min
- Cook Time50 min
- Total Time1 hr
- Ready in1 Hrs
- 1/2 head red cabbage
- 2 tart apples
- 1 bay leaf
- 1/2 teaspoon ground clove
- 1 tablespoon butter
- 2 tablespoons cider vinegar
- 1 pinch of white sugar (optional)
Slice cabbage half into thin shreds, or you can shred it on the large holes on a box grater.
Peel the apples, and cut off the sides, leaving the core. Either slice the apple pieces into matchsticks, or shred on the box grater.
Add the cabbage, apples, bay leaf, clove, and a pinch of salt to a pot. Add about a 2 inches (5 cm) water. Bring to a boil, then lower to a slow simmer. Cover and cook for 45 minutes, checking every 10 minutes or so to make sure it doesn’t boil dry. If it is looking dry, add a small amount of water.
After 45 minutes, remove the lid, add the butter and vinegar, and let it cook down until nearly all the liquid is gone, about 3-5 minutes.
Serve with rich meats, potatoes, or buttery noodles. Enjoy!