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Braised Sweet and Sour Red Cabbage
Sweet, crisp red cabbage transforms into a meltingly tender side dish after a long, slow simmer. Fresh pear, apple juice, and brown sugar provide a natural sweetness that balances the sharp bite of cider vinegar. A touch of warm allspice rounds out the profile, giving the dish a comforting, savory depth. It pairs beautifully with roasted meats or hearty sausages for a cozy weekend dinner. You'll love how the cabbage soaks up every drop of the rich cooking liquid.
Equipment
- Stovetop
- Dutch oven
Ingredients
- 3 tablespoons vegetable oil
- 2 medium onions, chopped
- 1 pear, peeled, cored, and chopped
- 2 medium heads red cabbage (2 pounds each), cut into quarters, cored, and thinly sliced
- 1 can (14½ ounces) beef broth or 1 cups Brown Beef Stock
- 1 cup apple juice
- cup cider vinegar
- cup packed brown sugar
- 2 small bay leaves
- teaspoon salt
- teaspoon coarsely ground black pepper
- teaspoon ground allspice
Instructions
- 1Warm the vegetable oil in a large pot over medium heat. Stir in the chopped onions and pear, cooking for about 10 minutes until they soften. Building this flavor base first adds depth to the final dish.
- 2Add the sliced red cabbage, beef broth, apple juice, cider vinegar, brown sugar, bay leaves, salt, black pepper, and allspice to the pot. Bring the mixture to a boil over high heat.
- 3Lower the heat to maintain a gentle simmer. Cover the pot and cook for about 1 hour, stirring occasionally, until the cabbage turns very tender.
- 4Take off the lid and increase the heat to medium-high. Continue cooking for another 15 minutes, stirring now and then, until most of the liquid cooks away. Pick out and discard the bay leaves before transferring the warm cabbage to a large serving bowl.
Notes
- Swap: Use 1 3/4 cups of homemade brown beef stock instead of canned beef broth if you have it.
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The flavor actually improves the next day.
- Make ahead: You can prepare this a day in advance and reheat gently on the stove.
Recipe Details
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