Traditional Braised Red Cabbage with Apples, Honey, and Nuts - photo 1
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Traditional Braised Red Cabbage with Apples, Honey, and Nuts

Additions 90 min Medium 3 wyświetleń ~17.99 PLN - (0)
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Description

Delicate, aromatic braised red cabbage with the addition of sour apples, honey, and balsamic vinegar — a classic winter side dish of Central European cuisine. The dish combines the sweetness of honey and apples with the subtle acidity of vinegar and the spicy notes of cloves and bay leaves. It pairs wonderfully with roasted meats, dumplings, potatoes, and as part of a festive table. Visually, it attracts with its intense ruby color and glossy glaze; the texture should be soft but with a slight 'bite' — not falling apart completely. This is a seasonal offering, perfect for January, that will delight both in flavor and aroma.

Ingredients Used

Ingredients (13)

Servings:
6
  • Red cabbage 1000 g
  • Apple (sour, e.g. Antonovka) 2 szt.
  • Onion 1 szt.
  • Butter 50 g
  • Rapeseed oil 30 g
  • Balsamic vinegar 30 ml
  • Honey 30 ml
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Black pepper 4 szczypty
  • Bay leaf 6.7 szt.
  • Clove (whole) 4 szt.
  • ✨ Opcjonalne
  • Walnuts 50 g
  • Dried cranberries 50 g
💰 Szacowany koszt dania: ~17.99 PLN (3.00 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the whole head of red cabbage under cold water. Cut it in half, remove the hard parts near the core with a knife. Then, thinly shred the cabbage with a sharp knife or use a mandoline set to a thick blade — aim for even strips about 3-5 mm wide. Transfer the shredded cabbage to a colander and set aside for a moment. Peel the apples, cut them into quarters, remove the seeds, and chop into large cubes (about 1 cm). Peel the onion and chop it finely.

Ingredients: Red cabbage, Apple (sour, e.g. Antonovka), Onion
Use a large cutting board and a sharp chef's knife for the cabbage. A mandoline will speed up the process, but be careful. When shredding, keep your fingers curled (with a 'thumb down' grip) to avoid cuts.

Preparation

2

Heat a large, heavy skillet or pot with a thick bottom (diameter 24-28 cm or a 3-4 L pot). Add canola oil (30 g) and butter (50 g). Heat over medium heat until the butter melts and starts to foam slightly — this takes about 1-2 minutes. Add the chopped onion and sauté for 6-8 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent (it should be semi-transparent and slightly golden).

Ingredients: Rapeseed oil, Butter, Onion
It is best to use a wide pan with a thick bottom or a cast iron pot. A wooden spoon prevents damage to the coating and mixes evenly. Do not fry the onions too hard over high heat — burning will give a bitter taste.

Stewing

3

Add the chopped cabbage (1000 g) to the pot. Sauté everything, stirring for 4-5 minutes, until the cabbage reduces in volume and begins to soften. Add the chopped apples (300 g), honey (30 g), balsamic vinegar (30 ml), salt (5 g), pepper (2 g), bay leaves (2 pieces), and cloves (2 pieces). Mix thoroughly to combine the ingredients. Reduce the heat to low/medium-low, partially cover the pot with a lid, and simmer for 40-50 minutes, stirring every 8-10 minutes — the cabbage should be soft but still have a slight bite. If the liquid evaporates too quickly, add 50-100 ml of hot water.

Ingredients: Red cabbage, Apple (sour, e.g. Antonovka), Honey, Balsamic vinegar, Salt, Black pepper, Bay leaf, Clove (whole)
Use a pot with a lid — preferably cast iron or with a thick bottom. Stewing over too high heat will cause burning. The ideal texture is soft cabbage that doesn't completely fall apart with a light press from a fork. This is a key step, monitor the liquid and the stewing time.

Finishing

4

When the cabbage is soft (after about 40-50 minutes), remove the lid and increase the heat to medium. Cook uncovered for 4-6 minutes, stirring to allow some of the liquid to evaporate and create a glossy glaze. Taste and season to your liking with an additional 1-2 g of salt or a bit of honey, if needed. Remove the bay leaves and cloves before serving.

Ingredients: Honey, Salt, Black pepper
Opening the lid speeds up the sauce reduction — be careful not to burn the bottom. If you reduce it too much and the cabbage becomes too dry, add 2-3 tablespoons of hot water and stir.

Assembly and serving

5

Transfer the hot cabbage to a warmed serving dish. If you are using walnuts (50 g), briefly toast them in a dry pan (1-2 minutes, until lightly browned and fragrant), chop into larger pieces, and sprinkle them over the cabbage. Dried cranberries (50 g) can be added during the stewing step or sprinkled on top for contrast. Serve warm as a side dish to roasted meats, dumplings, or potatoes.

Ingredients: Walnuts, Dried cranberries
For toasting the nuts, use a steel or cast iron skillet — stir until you can smell the nuts. You can also add dried cranberries for a sweet-tart contrast.

Fun Fact

💡

Braised red cabbage has been present on tables in Central Europe for centuries; it was traditionally served both with meats and as part of the holiday menu, and the addition of apples and vinegar has roots in practical methods of preservation and improving digestion of heavier dishes.

Best for

Obiad zimowy Święta / Wigilia Spotkanie rodzinne

Tips

🍽️ Serving

Serve slightly warm in a small bowl. It pairs well with roasted ribs, goose, baked pork loin, or Silesian dumplings. Complete the plate with chopped, toasted walnuts and a few dried cranberries for color and texture. Serve alongside gravy or cranberry sauce.

🥡 Storage

Store in an airtight container in the refrigerator for up to 4 days. To reheat, transfer to a pot and heat over low heat with 1-2 tablespoons of water or broth, stirring to keep the cabbage moist. It can also be frozen in portions for up to 3 months — thaw slowly in the refrigerator and reheat slowly.

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