Braised Red Cabbage with Apples

Tyler Florence

Copyright 2000 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Tyler's Hometown Church Buffet

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on April 24, 2011

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

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  • 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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  • on March 06, 2011

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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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  • on September 23, 2010

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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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  • on March 17, 2010

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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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  • on January 01, 2010

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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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  • on July 04, 2009

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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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  • on February 17, 2007

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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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  • on April 10, 2006

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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.

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  • on March 10, 2006

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    Very very good and easy to make. Try it you wil like it.

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