Kapow! If the looks on guests’ faces at seeing this magnificently vibrant spiced red cabbage dish on the table was audible, it would sound something like that. Cabbage never looked nor tasted so enticing.–Renee Schettler Rossi
LC Sugar And Spice And Everything Nice Note
Though this spiced red cabbage recipe is welcome throughout fall and winter, not just at Christmas, it does seem apropos for the holiday seeing as it contains sugar and spice and everything nice. In fact, it has so much niceness in it, you may want to go a little easy on the sugar so the spice doesn’t get lost. Start with a little sugar, take a taste, and then, if you so please, add a smidgen more.
Spiced Red Cabbage Recipe
- Quick Glance
- 25 M
- 50 M
- Serves 6
- 5 tablespoons (2 1/2 ounces) unsalted butter
- 1 3/4 pounds red cabbage, shredded
- 1/2 small onion, thinly sliced
- Sea salt and freshly ground black pepper
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/3 cup red wine vinegar
- 1/4 to 1/3 cup brown sugar
- 3/4 pound (about 2 large) cooking apples, such as Gala, Fuji, or Granny Smith, peeled, cored, and sliced between 1/8 and 1/4 inch thick
- 1. Set a large, heavy-bottomed saucepan or Dutch oven over medium heat and add the butter. When the butter has melted and the foaming has subsided, add the cabbage and onion and stir well. Cover and cook until the cabbage has softened somewhat, 4 to 10 minutes, depending on the thickness of the sliced cabbage.
- 2. Season the cabbage and onion with salt and pepper and stir in the spices. Add the vinegar and sugar and stir again. Cover and cook, stirring occasionally, for 5 minutes. Place the apple slices evenly over the cabbage, cover, and leave for 10 minutes.
- 3. Uncover the cabbage, gently stir, and cook for another 10 to 15 minutes, until the cabbage and apples are tender and some liquid has accumulated in the pan.
- 4. Transfer the spiced red cabbage to a dish and serve with your loveliest slotted spoon.
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