Sunday, July 27, 2014

Braised Red Cabbage with Apples

I saw the cutest little red cabbage at the market and decided to bring it home with me. Hmmmm, now what? I found this recipe after cruising around online and of course tweaked it for what I had on hand. The fresh dill is important so if you don't have that, don't bother.

1 small adorable red cabbage, cored and sliced into slim wedges
1 large granny smith apple, peeled, cored and sliced
1 large white onion, sliced
2 T fresh dill, chopped
2 bay leaves
1/2 cup chicken broth
salt and pepper to taste
2 T sugar
1/3 cup apple cider vinegar
2 T butter

In large stockpot,  melt butter and sauté onion and apple for 2 minutes. Add the cabbage, dill, bay leaves and chicken broth--stir around for about five minutes. Add the salt and pepper, the sugar and the vinegar and simmer the mixture for 20-25 minutes. I served this with salmon and have enough left over to serve again this week....maybe with pork chops??


  1. This looks good, and makes me think of The Old German. Your notes also make me want to rebelliously make it without dill.

  2. you rebel you :-) everything you cook is delicious-with or without dill

  3. Looks good. I need to visit and enjoy some of your delicious looking meals! (Dyanne)