Ingredients
- 1 head red cabbage, about 2 pounds
- 2 tablespoons butter
- 1 onion, sliced
- 2 Granny Smith Apples, cored, peeled and sliced
- 1 tablespoon chopped dill, plus more for garnish
- 2 bay leaves
- 1/2 cup chicken broth, low sodium
- 1/3 cup cider vinegar
- 2 tablespoons sugar
- Salt and pepper, to taste
Directions
Quarter the cabbage and cut away the core, then cut the quarters into thirds. Rinse in cold water and set aside. In a large stockpot, melt butter over medium heat. Saute the onion and apples for 2 minutes until they begin to soften. Add the chopped dill, bay leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with fresh dill before serving.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 13 reviews
By francis2
Sarnia,Ontario
on April 24, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
reminds me of mom's belgian recipe, but try adding the juice of one lemon. yum!
By campagnes
Tennessee
on March 21, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've made this recipe twice. The first time, I followed the directions exactly and had problems similar to those of previous reviewers - namely the cabbage was undercooked. The second time, I tweaked it significantly. I rendered about 4 oz. bacon, and sauteed the apples and onions with it. I sliced the cabbage in chiffonade and pretty much followed the recipe from there. Even after having sliced the cabbage so thinly, it took a good 45 minutes to soften. The result was delicious.
By peajai_12333248
Johnstown, 75
on March 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make a big batch of this about every week and keep it in the fridge. We eat it as a low-cal, low-fat snack. It has never made it to the table for dinner because it dissappears to quickly.
Read all 13 reviews