Ingredients:

  • 1 medium red cabbage (about 2 lbs / 900g), cored and shredded
  • 1 large yellow onion (about 8 oz / 225g), thinly sliced
  • 2 medium apples (such as Granny Smith or Honeycrisp, about 10 oz / 280g), peeled, cored, and chopped
  • 2 tablespoons vegetable oil (or bacon fat)
  • 1/4 cup red wine vinegar (60ml)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt (6g)
  • 1/2 teaspoon ground black pepper (3g)
  • 1 bay leaf
  • 4 whole cloves
  • 1/4 teaspoon ground allspice (optional)
  • 1 cup chicken broth (or vegetable broth)
  • 1/2 cup dry red wine (optional)

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the onion and sauté until softened and translucent (about 5-7 minutes).
  2. Stir in the chopped apples, bay leaf, cloves, and allspice (if using). Cook for another 2-3 minutes until the apples begin to soften slightly.
  3. Add the shredded red cabbage, red wine vinegar, sugar, salt, and pepper to the pot. Stir well to combine.
  4. Pour in the chicken broth and red wine (if using). Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 1 hour 30 minutes, or until the cabbage is tender. Stir occasionally to prevent sticking and ensure even cooking. Check and add more broth if it seems dry.
  5. Taste the cabbage and adjust the seasoning as needed. You may want to add more vinegar for a tangier flavour or more sugar for sweetness, depending on your preference.
  6. Remove the bay leaf and cloves before serving Oma's Braised German Red Cabbage.