What do you do with a red cabbage leftover from a Farmers Market Arrangement made for your garden club? I know this is a dilemma for many of you…
Kidding aside, cooler October temps invite the braising season to commence. And this is one of those dishes that’s even better the following day, so go ahead and make it when you have time and then serve it on a weeknight with quick cooking chops of some sort.
Prep all veggies before cooking 
Soak shredded cabbage in ice water
Be sure to soak the shredded cabbage in cold water as suggested in Step 1. The cabbage absorbs water, which is then released in cooking, and helps to steam the cabbage for utmost tenderness.
We concur, this is probably THE BEST braised cabbage we’ve ever had, and no sugar!
Braised Red Cabbage with Apples
Ingredients
- 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
- 2 Tbsp. canola oil
- 1 small onion, thinly sliced
- 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
- About 1/3 cup balsamic vinegar
- ¼ teaspoon ground allspice
- Salt
- Freshly ground pepper to taste
Onions and balsamic vinegar 
Apple slices are added 
Stir in cabbage and allspice 
Cook covered over low heat for one hour
Directions
- Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients.
- Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes.
- Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
- Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together.
- Cover the pot, and cook over low heat for one hour, stirring from time to time.
- Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.
Recipe from Martha Rose Shulman for The NY Times
Accounting for Taste 