Braised Red Cabbage

Plan Z Phase: This is a Z2 (ZReduction) recipe.

For all you cabbage lovers out there, this recipe is a ZReduction take on a German classic. While you can whip this dish up in about 30 minutes, red cabbage tastes sweeter the longer you cook it — so if you are on ZReduction and like your cabbage a little sweeter, cook it low and slow until the flavors mellow and meld to your liking.

Servings: Cabbage is unlimited on ZReduction, but the other ingredients are not. So limit yourself two, 1-cup servings per day on Z2.

Ingredients:

  • 1 large red cabbage, peeled, cored and cut into strips
  • olive oil spray
  • 1 medium red onion, sliced thin
  • about 1/3 cup of good balsamic vinegar, divided
  • 2 sweet apples (like Honeycrisp) peeled, cored, and cut into thin pieces
  • 2/3 cup of unsalted chicken or vegetable broth
  • grated sea salt to taste
  • freshly ground black pepper to taste

OPTIONAL…choose ONE of the following seasonings

  • 1/4 tsp ground allspice OR
  • 1/2 tsp caraway seeds (if you want a more authentic German flavor)

Instructions:

Heat a large pot on medium heat. Spray with olive oil spray. Add the onion slices and cook them, stirring frequently under medium heat for about 3 minutes. Add about 2 Tbl of the balsamic vinegar to the onions and cook for 2 minutes until the onions are golden. Add the sliced apples and cook for another 2 minutes.

Add the cabbage to the pot in 3 batches, stirring well after each one. Once all the cabbage is stirred in, add 2 more Tbl of apple cider vinegar (or to taste), and the broth. Your cabbage should never be dry.

Now, you get to decide whether you will add either ground allspice or the caraway seeds. For you purists out there, yes, I have had braised red cabbage dishes with both allspice and caraway seeds, but these seasonings dramatically change the flavors of the dish (in delicious ways).

If you are new to red cabbage and like milder, simpler flavors, a smidge of allspice (and/or cinnamon) will be just right. You can taste the cabbage as it’s cooking and decide if you want to add it or not. However, if you like bolder flavors and enjoy the taste of caraway seeds, go for the caraway! You can add as much as 1 tsp, but I found 1/2 tsp was plenty for me.

Stir all the ingredients until they are well combined, cover the pot, lower the heat, and let the cabbage cook for 18-20 minutes, stirring occasionally. If your cabbage starts to look a little dry, add more broth. After 20 minutes of simmering the cabbage is ready to serve, but you can let it simmer for up to an hour. It will sweeten and soften as it cooks, so you can decide when to take if off the heat. If you want an extra tangy zip, add a dash of balsamic vinegar just before serving.

This dish tastes even better the next day.

Enjoy!

Cheers,