This Oktoberfest-inspired quick-braised red cabbage with apples is the perfect combination of sweet and savory and adds a deliciously authentic German feel to any sausage-themed meal.
In a 12-inch heavy skillet over medium heat, cook garlic in butter, stirring, for 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt and 1/2 teaspoon pepper. Cook, covered, stirring occasionally, until cabbage is tender, about 15 to 18 minutes.
Add vinegars and cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 to 3 minutes. Season with salt and pepper.
Note: The original recipe calls for just 1 1/2 tablespoons of apple-cider vinegar. However, I found adding the additional white wine vinegar really added an extra sweetness to the dish which contrasted nicely with the stronger apple cider vinegar.
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Delicious! The apple and apple cider are really nice additions. Tastes even better the next day!
This war really good. It reminded me of my mother as she would make this as I did not like sour crout growing up. She would make this with Raindeer Roladen. Try is is is worth it.
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lestat543 on 1.18.2011
I have made this twice and each time it has been great and is close to what my mom would make . itis a great must have recipe .
ewolf on 11.15.2009
I added a thinly sliced red onion with the garlic, and omitted the caraway and allspice (I made this to go with Swedish meatballs, and worried that the flavors might conflict). I let the cabbage braise on the stove at a low heat until I was ready to serve it, so it got extra tender. Very, very good!
lestat543 on 11.3.2009
cant wait to make it sounds like my moms mmmm Thank you