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.
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By Coprtopd
Blairstown, NJ
on November 26, 2012
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I made this last night along with a balsamic-marinated skirt steak. It was the perfect accompaniment. I also didn't cook it in chunks...I sliced the quarters thinly, essentially shredding it. This really cuts down on the cooking time, plus I prefer to have my cabbage with a bit of a crunch to it. I cut the apples in large chunks as well so there was a nice difference in textures/sizes. One addition was a small sprinkle of caraway seed. Not certain if the cider vinegar was the key to keeping the beautiful red/purple color to the cabbage, or the shorter cooking time, but in either event, the result was a beautiful jewel-like portion on my plate, which looked particularly lovely with the dill fronds on top.
By francis2
Sarnia,Ontario
on April 24, 2011
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reminds me of mom's belgian recipe, but try adding the juice of one lemon. yum!
By campagnes
Tennessee
on March 21, 2011
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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.
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