This week’s recipe of braised pink cabbage and apples jogs my memory of all the chilly Octoberfests I used to go to in Rio Rancho. Fall is certainly within the air! Prost!
The one factor lacking is an enormous stein of Dunkel and the polka band!
Perhaps a pretzel too…
I took pink cabbage, onions, and apples and gently simmered them in a wealthy, balsamic vinegar till they have been melt-in-your-mouth tender. For the carnivores in your loved ones, toss in a few of these Vegan Beer Brats for a whole meal!
A giant shout-out to Ruth Thompson for the inspiration of this week’s recipe. Thanks a lot Ruth!
Components
- Crimson cabbage
- Crimson onion
- Honeycrisp apples
- Balsamic vinegar
- Maple syrup
- Pumpkin pie spices
See recipe card for portions.
Directions
Step 1: Slice your onions into skinny strips and add them to a big Dutch oven.
Step 2: Core your apples and add them to the pot together with a small quantity of water or broth to saute. Add salt and simmer over medium warmth for five minutes.
Step 3. Slice the cabbage into quarters and take away the powerful, white core. Then shred and add to the onions. Combine totally and prepare dinner for five minutes.
Step 4. Whisk collectively the vinegar, maple syrup, cloves, nutmeg, and cinnamon and add to the cabbage together with ½ cup of water.
Step 5. Combine totally and canopy. Let simmer for 1 hour, then verify for tenderness and seasoning. Add 2 extra tablespoons of vinegar if desired together with any extra salt and/or pepper.
Take pleasure in!
Substitutions
- Crimson cabbage is a should
- Use any vinegar you want comparable to Crimson Wine Vinegar or Apple Cider Vinegar
- I completed mine with 2 T. of California Balsamic’s Pear Balsamic.
- Maple syrup may be omitted or changed along with your sweetener of selection
- I used Honeycrisp apples however you can too use Granny Smith, Gala, or Fiji
- As a substitute of utilizing the pumpkin pie spices attempt including ½ teaspoon of Allspice
This may make 6-8 servings and can hold within the fridge for about 5 days.
Braised Crimson Cabbage and Apples
Prep Time: 30 min
Cook dinner Time: 60 min
Whole Time: 1 hour half-hour
Yield: 6–8 servings 1x
Class: Facet
Technique: Stovetop
Delicacies: German
Food plan: Vegan
Description
This week’s recipe of braised pink cabbage and apples jogs my memory of all the chilly Octoberfests I went to. Fall is certainly within the air!
Components
Items
Scale
Directions
- Slice onion and add to a Dutch oven with 1-2 T. water or broth
- Begin sautéing the onions utilizing medium warmth
- Slice the apples thinly (or cube) and take away the cores
- Add the apples to the onions and sprinkle with salt
- Reduce cabbage in half, then once more into quarters, and take away the thick core
- Thinly slice and add the cabbage to the onions & apples
- Whisk the maple syrup and the seasonings into the vinegar, then pour over the cabbage
- Add the water and blend totally
- Cowl and let simmer for 60 minutes
- Check for tenderness and add extra salt and/or vinegar to style
Key phrases: braised pink cabbage and onions
