| Prep: 15 mins | Cook: 1 hr – 1 hr 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 120 | 5g | 3g | 20g |
| sugars | fibre | protein | salt |
| 17g | 4g | 2g | 0.1g |
Why I Love Irish Braised Red Cabbage with Apple
There are countless reasons why Braised Red Cabbage with Apple has secured a special place in my culinary heart. The fusion of vibrant red cabbage and tart Granny Smith apples melds together beautifully with each simmered moment, creating a dish that truly resonates with my appreciation for hearty, comforting cuisine.
A Melting Pot on Your Plate
As a native New Yorker, I’m fortunate to be surrounded by an incredible array of flavors and culinary traditions. Cooking and sharing recipes like Braised Red Cabbage with Apple allows me not only to connect with my own heritage but also to celebrate the broader tapestry of cultures that define NYC. This dish, though of Irish origin, has a universality that fits right into the diverse smorgasbord that is New York cuisine.
The Symphony of Ingredients
What makes this dish truly remarkable is the complexity achieved using simple, wholesome ingredients. The shredded red cabbage provides a rich base, while the tartness of the Granny Smith apples introduces a lively contrast. Complemented by the sweetness of brown sugar and the warmth of ground cloves and allspice, this dish creates a harmonious balance of flavors. The addition of apple cider vinegar and unsalted butter ensures a delicate tang and a velvety texture. Every bite promises a nourishing experience that warms you from the inside out.
This recipe takes its cue from the hearty, comforting dishes that so often grace the tables of Irish families. Yet, it reminds me of other traditional European fare such as German Rotkohl or even certain variations of Polish Kapusta. Pairing this braised cabbage dish with roasted pork, sausages, or even a classic corned beef can elevate your meal to a whole new level.
Inspirations and Memories
I first came across a similar rendition of this recipe from the celebrated chef Darina Allen, whose work has kept the flame of traditional Irish cooking alive. Inspired by her commitment to authenticity, I’ve added my own touches to create a version that’s slightly more tuned to my palate yet stays true to its roots. You can learn more about her marvelous contributions to the culinary world here.
So, whether you’re preparing a festive meal for your family or just looking to indulge in some soul-soothing comfort food, Braised Red Cabbage with Apple is a recipe that delivers in both taste and tradition. Enjoy it on a chilly evening as the deep, aromatic flavors fill your home with warmth and coziness.
What You’ll Need
- 1 medium head of red cabbage (about 2 lbs), finely shredded
- 2 large Granny Smith apples, peeled, cored, and chopped
- 1 large yellow onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1/4 cup brown sugar
- 2 tbsp unsalted butter
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- Salt and pepper to taste
Method
Step One
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the thinly sliced yellow onion and cook until softened and translucent, about 5 minutes.
Step Two
Add the finely shredded red cabbage to the pot, stirring well to combine with the onions. Cook for an additional 5 minutes, allowing the cabbage to wilt slightly.
Step Three
Stir in the chopped Granny Smith apples, mixing thoroughly with the cabbage and onions.
Step Four
Pour in the apple cider vinegar and water. Sprinkle the brown sugar, ground cloves, and ground allspice over the mixture. Add salt and pepper to taste.
Step Five
Mix all ingredients well, making sure the spices and sugar are evenly distributed. Bring the mixture to a simmer.
Step Six
Cover the pot and reduce the heat to low. Let the cabbage braise for 45 minutes to 1 hour, stirring occasionally, until the cabbage is tender and the flavors have melded together.
Step Seven
Once the cabbage is tender, taste and adjust seasoning with more salt and pepper if needed. Serve warm.
