How to make it

  • Heat about 1/3 cup broth in a large, heavy pot over medium heat. Add onions and "saute" in the broth until soft (about 5-8 minutes).
  • Add shredded cabbage and a little more broth and cook, tossing and stirring, about 10 minutes.
  • Add vinegar and remaining broth. Reduce heat to low and cook, covered, about 20 minutes.
  • Add remaining ingredients (apple, currants/raisins, cider, cloves, nutmeg, salt, pepper). Cover and simmer for 1 1/4 hours.
  • Adjust seasoning if necessary, adding more vinegar or pepper.
  • Serve as a side dish, or as a simple lunch over cottage cheese.
Simple ingredients, easy prep!   Close
Kitchen chemistry, part 1: Note the color   Close
Kitchen chemistry, part 2: After the vinegar! (This is not a trick of light - vinegar reacts with cooked cabbage to turn the color almost fluorescent!)   Close

Reviews & Comments 6

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  • heatherbudapest 12 years ago
    erica and i started making a williams-sonoma version of this in santa cruz (if I remember right . . .) with balsamic vinegar. can't remember if it was apples or pears we used. but it was a staple in our kitchen along with potato pancakes on nights when we needed real comfort food. soooo good with homemade applesauce and sour cream. obviously not even close to fat-free in our version. but sooo goood. :) xo
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  • yokotachick 12 years ago
    I've always wanted to find an easy recipe for red cabbage. This looks really easy and delicious. Will keep you posted when I give it a try. Thanks.
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  • lfeinste 12 years ago
    I've had this recipe, prepared by the cook, and it is delicious. The little pieces of tart green apple make it especially tasty, and the ruby red color looks gorgeous on the plate.
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    " It was excellent "
    jo_jo_ba ate it and said...
    This is so close to the recipe I've used before... I always wind up using Savoy cabbage cause it's my favourite!
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  • shirleyoma 12 years ago
    Oh yummmmmmm, this I have to make real soon!!
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  • lor 12 years ago
    Thank you for your recipe - it looks grrrreat!!!
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