Braised Red Cabbage with Apples

Can these guys be pals?

Nothing like a good braise in the winter, and this one's fast.

Some overcautious ordering of barbecue for a party a couple of weeks ago has left us with piles of pulled pork. We did barbecue nachos for the big game on Sunday, but there are still a couple of pounds left. I froze some, but I racked my brain for a flavor combo that did not involve Mexican or Southern influences. Enter eastern Europe: Braised red cabbage with apples. I had intended to serve some cabbage shredded along with the other nacho fixin’s, but a countertop already burgeoning convinced me it wouldn’t be necessary.

I adapted the recipe from this one based on what I had in the pantry at the time. The result was pretty sweet: the vinegar is needed at the end for balance, but it still was a little sweet for my taste. The apple flavor rocked.

Next time I might use vegetable stock instead of apple juice or cider. It was great with the pork and some cornbread—there’s your Southern influence. It’s inescapable.

Mayhap I needed a larger pot? Naaah.

Braised Red Cabbage with Apples

adapted from Epicurious
makes 4-6 side dish servings

1 tbsp butter
½ white onion, large dice
2 cloves garlic, minced
1 Granny Smith apple, cored, large dice with skin on
1 2-pound head red cabbage, chopped into 1.5-inch pieces
½ c apple juice
2 tbsp red wine vinegar (use apple cider vinegar if you have it)
Salt and pepper to taste

Melt butter in a large heavy saucepan with a tight-fitting lid. Add onion and garlic; let brown 2-3 minutes. Add apple, cabbage, and apple juice. Heat to boiling, and lower the heat and let simmer, covered, for 20 minutes. Add vinegar, and cook 2-3 minutes to let most of the liquid evaporate. Add salt and pepper to taste and serve.

Apple: "I'm melting.... Melting!!"