Braised Red Cabbage Oats (Printable Version)

Tender braised red cabbage and apples with a golden crunchy oat topping baked until crisp.

# Ingredient List:

→ Braised Red Cabbage

01 - 1 medium red cabbage, cored and thinly sliced (approximately 2.2 lbs)
02 - 2 medium apples, peeled, cored, and thinly sliced
03 - 1 large red onion, finely sliced
04 - 1/4 cup apple cider vinegar
05 - 1/4 cup brown sugar
06 - 2 tablespoons unsalted butter
07 - 1 teaspoon ground allspice
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/3 cup plus 1 tablespoon water

→ Oat Topping

12 - 1 cup old-fashioned rolled oats
13 - 1/3 cup whole wheat flour
14 - 3 tablespoons cold unsalted butter, diced
15 - 2 tablespoons brown sugar
16 - 1/2 teaspoon salt
17 - 1 tablespoon chopped fresh thyme (optional)

# How to Make It:

01 - Set the oven temperature to 375°F.
02 - Melt butter in a large ovenproof pot over medium heat and cook the sliced onion until softened, about 4 minutes.
03 - Stir in the apples and continue cooking for 2 minutes.
04 - Add the sliced red cabbage, apple cider vinegar, brown sugar, allspice, cinnamon, salt, black pepper, and water to the pot; mix well.
05 - Cover and cook over medium-low heat for 25 minutes, stirring occasionally until the cabbage is wilted and slightly tender.
06 - In a bowl, mix oats, whole wheat flour, brown sugar, salt, and thyme. Add diced butter and rub with fingertips until mixture forms coarse crumbs.
07 - Remove the pot lid, taste the cabbage mixture, and adjust seasoning if needed.
08 - Evenly sprinkle the oat topping over the cabbage mixture in the pot.
09 - Place the uncovered pot into the oven and bake for 35 to 40 minutes, until the topping is golden and crisp.
10 - Allow the dish to stand for 5 minutes before serving.

# Expert Advice:

01 -
  • The oat topping adds a satisfying crunch that transforms humble braised cabbage into something unexpectedly elegant.
  • Its the kind of dish that fills your kitchen with warmth and makes the whole house smell like comfort.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to marry.
02 -
  • Dont skip the resting time after baking, the topping needs a few minutes to firm up or it will stay soft and greasy.
  • Stir the cabbage gently and not too often while it braises, you want it to soften without turning mushy.
  • Taste the cabbage before adding the topping and adjust the vinegar or sugar, every cabbage and apple is different.
03 -
  • Use a mandoline or a very sharp knife to slice the cabbage thinly and evenly, it makes a difference in how uniformly it cooks.
  • If the topping starts to brown too quickly, tent the pot loosely with foil for the last ten minutes of baking.
  • Dont be tempted to add more liquid during braising, the cabbage releases plenty of moisture as it cooks.

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