Braised Red Cabbage with Apples

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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.

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reminds me of mom's belgian recipe, but try adding the juice of one lemon. yum!

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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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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.

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I am going to finely shred the cabbage to see if the results are as tasty as the first time around. I used a tad of bacon grease and white pepper which worked out well. I will serve this along side of pork chops. Will post how it turns out this time.

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The cabbage took WAY longer than it said and so I would recommend it should be shredded - definitely the main problem as the cabbage was a little undercooked and apples "were mush" as pointed out below....the flavor was alright and the dill added an interesting twist - I added bacon (drippings as well to the broth and it turned out much better.

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The cabbage took longer than the recipe indicated and by the time it was done the apples were mush. The flavors of dill and bay leaves were disconcerting. I like the idea of this recipe but will either find another or create my own as we receive a lot of red cabbage in our CSA box.

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We really enjoyed the cabbage and apples. No left-overs! I used regular green cabbage and decreased the vinegar and just a splash of sugar.

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One of my favorite restaurants makes a braised red cabbage. Now I can make it myself, and I think it's even better!!!
Loved it!!!

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Not sure why this didn't overwelm me as I expected it to. The ingrediants and flavors were balanced, however the taste was just so-so. Didn't like the sweet taste at all.