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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Braised Red Cabbage
Difficulty Level: Easy
Recipe Id: GER114

Braised Red Cabbage

  • 1 red cabbage; julienned
  • 2 tablespoons vegetable oil or corn oil
  • 2 tablespoons cider vinegar, red wine vinegar; or rice vinegar
  • 1/2 cup chopped onions
  • 1 apple, peeled, cored; cut into thin slices
  • 2 tablespoons honey or brown sugar
  • 1/2 cup chicken or vegetable stock
  • 2 whole cloves
  • 2 tablespoons butter
  • Pepper and Salt to taste 

  1. Examine and clean the cabbage. Discard any tough or wilted leaves, cut away and discard the core. Cut the remaining leaves into thin julienne.
  2. Heat the oil in a heavy skillet and add the onion and cabbage and sauté, stirring, until wilted.
  3. Add the apple slices, broth, vinegar, honey, cloves. Blend well.
  4. Cover and cook 15 minutes, stirring often.
  5. Uncover and simmer until liquid reduces by half.
  6. Add butter, salt and pepper to taste. Stir well.


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