Braised Red Cabbage with Onions and Apples in Red Wine Sauce

This is a very classic German dish. Braised red cabbage with apples appears on every food list and in every cookbook I could find. I wasn’t sure I would appreciate the flavors of apple, onion, cabbage, vinegar, wine… but they somehow all blend together into a complex and savory dish that pairs beautifully with the meal I prepared of creamy chicken and tangy green beans to make a stunning traditional and contemporary German meal.

Braised Red Cabbage with Onions and Apples in Red Wine Sauce

Adapted from The New German Cookbook by Jean Anderson and Hedy Wurz

Makes 6-8 servings

2 Tbsp unsalted butter
1 Tbsp sugar
1 large yellow onion, peeled and finely chopped
2 large tart green apples, peeled and coarsely chopped
1 large red cabbage, cored and sliced very thin
¼ cup red wine vinegar
1 cup beef broth
½ tsp salt
2 large whole bay leaves
2 Tbsp all-purpose flour
1/2 cup dry red wine
1-2 Tbsp red currant jelly

1. Melt the butter in a very large heavy skillet over moderately high heat, sprinkle in the sugar, heat 2-3 minutes – until just dissolved.
2. Add the onion and apple and stir-fry for 5 minutes, until nicely glazed.
3. Pour in the red wine vinegar and ½ cup of the beef broth. When the mixture simmers, adjust the heat so that the liquid bubbles very gently. Sprinkle in the salt and add the bay leaves, pushing them down into the cabbage. Cover the skillet and simmer for 20-25 minutes, until the cabbage is crisp-tender.
4. Sprinkle the flour over the cabbage and toss well to mix. Add the wine and remaining ½ cup of beef broth. Heat, stirring gently for 3-5 minutes until the liquids are thickened and no raw starch taste remains.
5. Remove and discard the bay leaves, add the jelly, and toss lightly to mix in. Warm, uncovered, for another 5 minutes, and serve.