Braised red cabbage with apple and red wine

Tip: tap a step to mark it as done.

1. Slice the cabbage

   Remove the outer leaves from the cabbage, cut it into quarters, remove the core, and slice into thin strips. Finely chop the onion.

2. Sauté the onion

   Heat the lard in a wide pot and sauté the onion until translucent. Add the sugar and let it caramelize lightly for 1–2 minutes.

3. Add the cabbage

   Add the cabbage, vinegar, and salt and stir to combine—the vinegar helps preserve the cabbage's rich purple-red color. Pour in the wine and water, then add the bay leaf and cloves.

4. Braise

   Cover and braise the cabbage over low heat for 45 minutes, stirring occasionally. If the liquid evaporates before then, add a little water.

5. Add the apple

   Peel and coarsely grate the apple, stir it into the cabbage, and braise for another 10 minutes. Remove the bay leaf and cloves, then adjust the seasoning with sugar, vinegar, and salt for a pleasantly sweet-and-sour flavor.

6. Serve

   Serve the cabbage warm with duck, goose, or roast meat and Slovak steamed bread dumplings or lokše (thin potato flatbreads).

Tip: Replace the wine with the same amount of apple cider for slightly sweeter cabbage. You can also freeze the cooked cabbage; once reheated, it tastes freshly made.

This recipe was translated from the Slovak original: Dusená červená kapusta s jablkom a červeným vínom