Braised Red Cabbage with Apple and Onion- Everyday Food with Sarah Carey
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Sarah Carey shares a simple and straightforward recipe that’s the ideal combination of sweet and tart. Get the recipe: …
What a simple and excellent meal. Was wondering what to cook and luckily had the red cabbage and some apples. 😋
I am glad you do not waste your time with mise en place BS. It is a great use of our time watching you prepare.
I think I am going to make this tomorrow. I am thinking about adding some caraway though.
Thanks 😊I made this tonight whit my pork roast 😋
That red cabbage looks almost black from afar ?!
Thank you!
Great dish Thank you
Looks good!
You forgot the one clove that lifts the dish into a masterpiece
Red cabbage and apples is a better version when pickled in vinegar like sauerk. It's sweet and less sour and super refreshing. No onions in it either. It's bangin', better than warm red cabbage and apples by a mile. It's so much more refreshing. See till can use it as a side with pork chops
Soak the onions and ginger in ice cold water for an hour. It removed that gaseous burn children don't like and milds it out. Add a drizzle of honey. That sweetens it up. And alongside a knife a mortar and pestle or a molcahete. Happy cooking!
You can try and jar it up and save it in the fridge for a week but it won't happen.
>_>
You gonna eat it all.
WTH this Sh$$ is Nasty!!! I made 3 red cabbage recipes and 2 are delicious, but this one is horrible!
Thank you for this great recipe. I never thought of adding apples to sweet-sour cabbage. However, when my children were small, they used to insist on trying the foods mentioned in "Farmer Boy," the story of Almanzo Wilder. They would eat anything if it was something that Almanzo ate. We all loved fried apples 'n' onions, and still do.
You need a few whole cloves in there.
Whats the protein i can eat with this ?
Saw the video this afternoon and made the dish this evening. Easy prep and a delicious side dish! Thank-you for posting the video.
Can I make this in advance the night before? Does it keep well?
salt me here & salt me there …TOO MUCH SALT !
Was the cabbage washed?
In my family, we always added a little pickling spice and juniper berries.
Have a lot of cabbage will try
What brand/type of knife are you using? Thanks!
Pro tip: if you feel like your cast iron takes too long to heat up on the stove, put it in a cold oven and preheat to 375°F. By the time you finish your mise en place, the oven will have reached temperature, and your cast iron will be prime for cooking. =)
I agree with you about the good knife. Then a good pot.
The cabbage seems overcooked to me… No water should be added..
Excellent no nonsense instructions…thank you VERY much.
You're doing it wrong, dear.
Cabbage goes first and not into butter, but goose lard. You put half an onion with cloves and bay leaves stuck into it in the cabbage, some salt and simmer it for 2-3 hours until the cabbage turns soft and creamy.
Shortly before it is done you remove the half onion, fry the diced onions in a pan with again some goose lard until they become glossy. If they turn brownish, throw that away and repeat.
The apple(s) are best, if you grate them finely and add that to the cabbage.
30 more minutes of slow simmering and it is done. You can add some starch in water to get the sauce creamy as well.
This is how they do it in Bavaria, where this recipe comes from originally.
It is very important to not fry the onions in the pot and then ading the cabbage, because it will make it bitter in the end. Same goes for later fried onions that turned brownish.
You're welcome.
This recipe is amazing. Two thumbs up. Highly recommend. And I will add goat cheese down the line but this stands on its own. Thank you!
Any canners out there? I bet you could make a batch and can it but what would you use as a liquid. Doesn’t seem to be much liquid left after braiding … you could do a small pot OD just the liquid … thoughts?
I too prefer chopping with knife than binging out the food factory.
It looks very interesting and tasty am def going to make it tomorrow it’s one of the veg my daughter can have without reactions and another daughter just loves cabbages
Thank you
simple simple! Many Thanks!
THANK YOU SO MUCH! I MADE THIS WITH PORK CHOPS FOR MY BDAY AND IT WAS AMAZING!
Nice dish, but Fiji is a country not an apple.
thanks
I love eating cabbage, and looking for some recipes. Wanna try this, thanks for sharing.😄
Love a recipe that doesn't require weird ingredients… though I did swap the apple vinegar with white wine vinegar 😉 Came out nice still
I can’t wait to try this tomorrow.
Would love to know the size and make of the knife you're using in this video. Looks like a 9 or 10 inch Santoku but I know some chef's knives how have grantons too. What is the brand. I can actually hear how good it is. 🙂
Great and simple recipe. Some folks waste my time with way too much talking which seems to feed their ego. She's cute too. IJS, lol
Sarah is wonderful! Thank you for this good recipe.
I have a recipe my mother used that had a small potato grated in to act as a thickener for the juices to stick better to the cabbage.
aha!! I to like the process of slicing.
Oops, just noticed you are a vegan cook. Sorry about the bacon!
I also add 1/8 tsp clove (Or less) and 1/2 cup home made bacon bits to mine. Taste just like Germay. The way my mum used to make it. Now I make it for her! Yum.
😳 So sweet? It looks delicious, but I'd leave out the sugar and apple.
I make this dish on a regular basis! A couple thoughts. First, I recommend using a mandolin with the thinnest blade setting. The end texture is by far the best. Even when I do my best to make uniform angel hair ribbons with a chef’s knife, they just can’t quite match the texture I get from the mandolin. Second, I do recommend the addition of a pinch of clove, a pinch of caraway, and a pinch of celery seed. Go easy on all three, but you’ll be happy you added them. Finally, I add a knob of butter at the very end.