Braised Cabbage with Apples and Caraway Seeds (Recipe from Episode 32)

Braised Red Cabbage with Apples and Caraway Seeds

About 2 Tbsp. olive oil
1/2 of a medium red onion, finely chopped
1 small head red cabbage (about 2 lb.), quartered, cored, and very thinly sliced
1 large tart apple (such as Granny Smith), peeled, cored, and coarsely grated
3 Tbsp. apple cider vinegar
2 Tbsp. honey
1 tsp. salt
1/4 tsp. caraway seeds

Heat the oil in a large, nonreactive skillet or Dutch oven over medium heat. Add onions and cook until softened. Add cabbage, apple, vinegar, honey, salt, and caraway seeds; then cover the pan and cook over medium-low heat, stirring occasionally, until the cabbage is very soft but not falling apart, about an hour.

Yield: 4 servings

8 thoughts on “Braised Cabbage with Apples and Caraway Seeds (Recipe from Episode 32)

  1. Melinda

    Oh noo. I thought this recipe sounded perfect for a chilly, blustery night home last night, so I ran out to grab the groceries straight away. The store was such a zoo, and I was in such a daze, that I picked up radicchio by accident. I wondered why those tiny red cabbages were so light! I got it home, started braising, and it wasn’t until 10 minutes in, when the leaves were completely wilted, that I realized my mistake. (I had to check my grocery bill to make sure I’d been that dense, and I had). A word of warning: radicchio makes very bitter braised “cabbage”! haha!

  2. Eva

    This is awesome! I used a big fuji apple, cut it into matchsticks and a bag of the pre-shredded red cabbage. Left out the onion because I didn’t have any. I didn’t cook it that long, maybe 10 minutes, so it still has a nice crunch to it. Gobbling it down as I write this. I even left out the oil so this has got to be super low-cal!

  3. Molly

    Teryll, you could serve this next to anything. It’s especially nice with pork, but I also love braised cabbage alongside a grilled cheese sandwich. (Extra sharp cheddar!) Hard to go wrong, really.

  4. Anne

    I finally made this last night and it was part of a fabulous (if monochromatic) vegan dinner with baked beans, cornbread and roasted cauliflower. I have loved Orangette for years and I adore your podcasts even if they leave me snortling at my desk in a most undignified way. Thanks to you both.

  5. T. Crockett

    I have eaten very little cabbage in my life, so I wasn’t sure what to expect, but from the way you talked about it I had to try it.

    This was surprisingly sweet and the texture of the cabbage was almost noodle-like. I thought it was great and my partner (who looked leery while I was cooking it) enjoyed it too.

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