Sweet and Sour Red Cabbage with Apples and Raisins
Braised cabbage gets a tangy sweet hit from apple cider vinegar, sugar and pops of sweet golden raisins. Caraway seed adds another layer of flavor. Serve with roast pork or pork chops!
Course Side Dish
Keyword cabbage, caraway, fall side dish, octoberfest
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1red cabbagebetween 2 - 2 1/2 pounds, cored, outer leaves discarded, chopped into one inch pieces
1largegranny smith applepeeled and cut into fine dice
3tablespoonsapple cider vinegar
1teaspoonitalian parsleychopped (optional)
In a heavy pot or dutch oven, heat olive oil over medium high heat. Add onions and apples. Sauté for 2-3 minutes until they begin to soften.
Stir in cabbage, golden raisins, and broth. Cover. When broth begins to boil, reduce heat to a simmer and cook for 10-15 minutes, stirring occasionally until cabbage has wilted and raisins have plumped.
Meanwhile, in a small bowl combine sugar, vinegar and caraway seeds. Stir until sugar is dissolved.
When cabbage has cooked, add apple cider mixture and stir to combine. Transfer to a serving bowl and sprinkle with parsley if desired.