German classics
Braised red cabbage with apple
Finely sliced red cabbage cooks with apple, onion and a little vinegar.
- Total time
- 75 min
- Servings / pieces
- 6
- Topic
- German classics
Finely sliced red cabbage cooks with apple, onion and a little vinegar. Acidity supports its bright colour and balances the fruit sweetness. Adjust the cooking time to suit your preferred texture: just under an hour leaves some bite, while longer cooking makes it softer. Begin with a modest amount of liquid because cabbage and apples release their own juices. A heavy lidded pot spreads the heat evenly and reduces the risk of dark patches forming on the base. Taste near the end rather than relying only on the timer.
Method
Step by step
- 01
Slice the cabbage
Quarter cabbage and remove the hard core. Cut leaves into strips about 3 mm wide. Knead with vinegar and half a teaspoon of salt in a bowl for two minutes, softening the strips slightly and distributing the acidity.
- 02
Prepare onion and apples
Finely dice onion. Peel, core and coarsely grate or finely dice the apples. Melt butter and soften onion for five minutes. Add apples and cook for two minutes without letting them brown against the base.
- 03
Start the braise
Add cabbage and any released liquid. Pour in apple juice and water, then add bay leaf and cloves. Turn everything thoroughly and bring briefly to the boil. The liquid need not cover the cabbage, which collapses as it cooks.
- 04
Cook slowly
Cover and cook over low heat for 50–65 minutes. Stir every ten to 15 minutes and check the base. Add two tablespoons of hot water if necessary. Taste a strip: it should be tender, with a little bite if preferred.
- 05
Balance the flavour
Uncover and reduce loose liquid for a few minutes. Remove bay leaf and cloves. Add salt, pepper and a little sugar only if needed. Stir in a small extra splash of vinegar for freshness and serve hot.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Retrieving the spices
Cloves are small and intensely flavoured when bitten. Place them with the bay leaf in a spice bag if preferred. Ground cloves are not a direct quantity substitute; even a tiny pinch changes the flavour of the whole pot.
Cooking ahead
Red cabbage is convenient to prepare in advance. Cool promptly and refrigerate covered. Reheat thoroughly and slowly with a small splash of water. Check acidity and salt again because their balance can seem different after resting.
Kitchen questions
One more question?
Why has red cabbage turned bluish?
Insufficient acidity can change its colour. Stir in a little vinegar and warm through, adding cautiously at first.
Can I replace apples with pears?
Yes, but they contribute more sweetness. Omit the optional sugar initially and balance the acidity carefully at the end.
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