Recipe courtesy of Marisol von Appen
Show: Cooking Live
Save Recipe Print
Total:
2 hr 25 min
Prep:
10 min
Cook:
2 hr 15 min
Yield:
6 servings

Ingredients

Directions

Wash the head of cabbage under cold running water, remove the tough outer leaves, and cut cabbage into quarters. To shred the cabbage, cut out the core and slice the quarters crosswise into 1/8?inch-wide strips.

In a heavy 4 to 5-quart casserole, heat the oil over moderate heat. Add chopped onions and cook, stirring frequently for 5 minutes, or until the onions are lightly browned. Add the cabbage, stir thoroughly, add the apples, and pour in the boiling water. Bring to a boil over high heat, stirring occasionally, and reduce the heat to very low. Add red wine vinegar, salt and sugar, stir to combine. Cover and simmer for 1 1/2 to 2 hours, or until the cabbage is tender. Check from time to time to make sure that the cabbage is moist and tender. If it seems dry, add a tablespoon of boiling water. When the cabbage is done, there should be almost no liquid left in the casserole. Taste for seasoning, then transfer the entire contents of the casserole to a heated platter or bowl and serve.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Kentucky Red Beans and Rice Topped with Crispy Country Ham

Recipe courtesy of Damaris Phillips

Oven Roasted Shrimp with Toasted Garlic and Red Chile Oil

Recipe courtesy of Bobby Flay

Chinese Chicken Salad with Red Chile Peanut Dressing

Recipe courtesy of Bobby Flay

Braised Red Cabbage

Recipe courtesy of Wolfgang Puck

Braised Red Cabbage

Recipe courtesy of Damaris Phillips

Braised Red Cabbage

Recipe courtesy of Guy Fieri

Braised Red Cabbage

Recipe courtesy of Claire Robinson

Braised Red Cabbage

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword