Braised Red Cabbage Orange (Printable Version)

Tender red cabbage gently braised with apples and kissed by fresh orange zest.

# Ingredient List:

→ Vegetables & Fruit

01 - 1 medium red cabbage (about 2 lbs), cored and thinly sliced
02 - 1 large apple, peeled and grated
03 - 1 large orange, zest and juice
04 - 1 medium onion, thinly sliced

→ Liquids

05 - 2 tbsp red wine vinegar
06 - 3 tbsp orange juice
07 - 1/2 cup apple juice or water

→ Sweetener

08 - 2 tbsp brown sugar

→ Spices & Seasonings

09 - 1 tsp salt
10 - 1/2 tsp ground black pepper
11 - 2 whole cloves
12 - 1 bay leaf
13 - 1/4 tsp ground cinnamon

→ Fats

14 - 2 tbsp unsalted butter or olive oil

# How to Make It:

01 - Heat the butter or olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook for 3–4 minutes until soft but not browned.
02 - Stir in the red cabbage and grated apple, tossing to mix well.
03 - Add the orange zest, orange juice, red wine vinegar, apple juice or water, brown sugar, salt, pepper, cloves, bay leaf, and cinnamon. Mix thoroughly.
04 - Bring to a simmer. Cover and cook over low heat for 40–45 minutes, stirring occasionally, until the cabbage is very tender and the flavors are melded.
05 - Remove the bay leaf and cloves. Adjust seasoning to taste. Serve warm, garnished with extra orange zest if desired.

# Expert Advice:

01 -
  • The way your kitchen will smell like a European Christmas market while this simmers gently on the stove
  • How the cabbage transforms from crunchy and sharp to meltingly tender, almost like a completely different vegetable
  • The bright orange notes that cut through the richness of holiday roasts and heavy winter foods
02 -
  • The cabbage will release a surprising amount of liquid as it cooks, so do not be tempted to add more liquid than called for in the recipe
  • This dish actually tastes better made a day or two ahead, as the flavors have time to meld and develop into something much more complex
  • The color will intensify and become more vibrant after sitting, so do not be alarmed if it looks somewhat muted immediately after cooking
03 -
  • Use a microplane or fine grater for the orange zest to avoid any bitter white pith
  • Tie the cloves and bay leaf in a piece of cheesecloth for easy removal instead of fishing them out individually

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