Braised red cabbage with apples and beer
We had about eight red cabbages growing in our garden, and I’ve made the same thing with every one so far: braised red cabbage with apples. I just can’t get enough of it. Sometimes I use red wine as the braising liquid but this time I used beer and it was even better. In Germany they’d serve this with sausages, but the closest I’ve come is some vegetarian smoked apple sausage (Field Roast – the only brand I like, and the least processed.)
Some optional additions you might like include 1 teaspoon of caraway seeds (add when you add the cabbage), 1 or 2 tablespoons brown sugar (add with the apples), or 1 tablespoon whole grain mustard (add at the end.)
By the way, I have two more cabbages still in the ground. Let me know if you have any recipe suggestions that don’t involve apples and alcohol!
Braised Red Cabbage with Apples and Beer
2 tablespoons extra virgin olive oil
1 medium red cabbage, very thinly sliced (about 6-7 cups)
2 medium apples, peeled, cored and sliced
1 medium-large yellow onion, thinly sliced into half moons
1 12-ounce bottle beer (I used an Oktoberfest–style, but any amber will do. Use gluten-free beer if you prefer)
¼ cup balsamic vinegar
Pinch freshly ground nutmeg
1 bay leaf
Salt and pepper to taste
Heat the oil in a large pot and sauté the onion until very soft, about 8 minutes. Add the apples and cook another 2-3 minutes. Add cabbage and cook another 2-3 minutes. Add remaining ingredients, cover and simmer until cabbage is very tender, about 50 minutes to one hour. Remove bay leaf, adjust seasoning to taste, and serve warm.