Braised Red Cabbage With Apples And Sherry Vinegar
German Red Cabbage with Apples is a sweet and sour side dish that brings a burst of color and flavor to any meal. The vibrant red cabbage is slow-cooked with apples, onions, and sultanas in a tangy sherry vinegar, resulting in a deliciously tender and aromatic dish. Perfect for festive gatherings or weeknight dinners, this traditional German recipe is sure to be a hit with your family and friends.
— Constant Cookbook
Ingredients
- 50g/2oz butter
- 1 medium onion
- 2 dessert apples
- 1kg/2¼lb red cabbage
- 100g/4oz sultanas or raisins
- 200ml/7fl oz sherry vinegar
- and freshly ground pepper salt
Instructions
- Melt the butter in a stainless steel or flameproof casserole over a medium heat (an aluminium pan will not work for this).
- Fry the onion in the butter for three minutes, then add the apple and cabbage.
- Cook for five minutes or so, until softened, then add the sultanas and the sherry vinegar.
- Place a lid on the pan and cook for one hour, until all the vegetables are just tender.
- Season to taste with salt and freshly ground black pepper and replace the lid. Continue to cook until the cabbage is tender and all the liquid has evaporated. This dish will keep for several days, covered, in the fridge. Simply heat it up again when ready to serve.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 8
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