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Red Cabbage with Apple
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Source: https://recipheon.com/en/recipes/main-dishes/red-cabbage-with-apple
About this recipe
Red cabbage with apple and bacon has a mild sweet-and-sour flavor and tender, distinct strips. In this Silesian version, the cabbage braises in a little water without being drained. The bacon slowly renders at the start, providing enough fat to soften the onion until translucent. Thinly slice the cabbage and braise it under a well-fitting lid so it softens evenly. Coarsely grated tart apple adds a little sweetness, and the vinegar goes into the pot only after the vegetables have softened. Finally, cook off any excess liquid: the cabbage should be juicy and glossy, with distinct strips, not submerged in water. These quantities make six servings of a warm side dish.
Ingredients
Braised Cabbage
800 g raw red cabbage, weight without the core and inedible outer leaves
200 g raw tart apple, weighed after peeling and coring
100 g peeled onion
100 g raw smoked pork belly bacon, without rind, which must be cooked or fried
250 ml braising water, not drained off
25 ml red wine vinegar, 6% acidity
10 g sugar
4 g salt
0.5 g ground black pepper
1 whole dried bay leaf, removed before serving
2 whole allspice berries, removed before serving
Steps
Use a knife to slice the trimmed cabbage into strips about 2–3 mm wide. Finely chop the onion and cut the bacon into cubes about 1 cm across. Grate the apple only just before adding it to the pot so it does not brown while waiting.
Put the diced raw smoked bacon in a cold, wide, heavy-bottomed pot large enough to hold all the cabbage. Cook over medium-low heat for about 8–10 minutes, stirring frequently, until some of the fat renders and the pieces are lightly browned. Do not pour off the fat; add the onion and cook for about 5–7 minutes more, until soft and translucent without browning deeply.
AI-generated Add the cabbage, measured water, salt, bay leaf and allspice to the pot. Stir, bring to a gentle boil and cover with a well-fitting lid. Braise over low heat for about 30–35 minutes, stirring occasionally, until the strips have noticeably reduced in volume and softened but remain slightly firm. If the cabbage is still quite hard, braise it for a few minutes longer before adding the apple; if the liquid evaporates quickly, lower the heat and cover the pot more tightly.
AI-generated Toward the end of the cabbage's braising time, grate the peeled apple without its core using the coarse holes of a grater. Add it to the pot and stir. Cover and braise over low heat for about 10–15 minutes more, until the apple is soft and the cabbage strips are tender but still clearly visible.
Pour in the vinegar, add the sugar and pepper, and stir. Cook uncovered over medium-low heat for about 5–10 minutes, stirring, until the excess liquid evaporates and no longer pools at the bottom. The cabbage will turn reddish purple and should be juicy and glossy; stop cooking before the strips start breaking down into mush.
AI-generated Remove the bay leaf and both allspice berries. Divide the cabbage into 6 side-dish servings and serve warm.
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