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Braised Red Cabbage

ByLaura Monroe

Braised cabbage is an excellent make-ahead side—in fact, the flavors often improve after a day in the refrigerator. Prepare it up to 3 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop, adding a splash of water if needed. Taste before serving and brighten with a small splash of red wine vinegar if desired.

Makes 6 to 8 servings

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Ingredients

  • 4 oz bacon, medium diced

  • 1 1/2 cups thinly sliced yellow onion (about 2 small onions)

  • 1 crisp apple, such as Fuji, peeled and sliced

  • 2 lb red cabbage, cored and finely shredded

  • 1/3 cup red wine

  • 1/3 cup red wine vinegar

  • 1/3 cup brown sugar

  • 2 1/4 tablespoons raspberry, grape, or apple jelly

  • Kosher salt, to taste

  • Ground black pepper, to taste

  • Sachet

  • 2 juniper berries

  • 1 whole clove

  • 1 bay leaf

  • 1/2 cinnamon stick

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Directions

  • For the sachet: tie the juniper berries, clove, bay leaf, and cinnamon stick in a small piece of cheesecloth to form a sachet.
  • Place the bacon in a large, heavy-bottomed pot or Dutch oven over medium heat. Cook, stirring occasionally, until the bacon has rendered its fat and is lightly browned.
  • Add the onions and cook, stirring occasionally, until softened and translucent, about 5 minutes.
  • Add the apple and cabbage and toss well to coat with the bacon fat. Cook for 3 to 5 minutes, stirring occasionally, until the cabbage begins to wilt.
  • Add the red wine, red wine vinegar, brown sugar, red currant jelly, and sachet. Stir well, scraping the bottom of the pot to loosen any browned bits.
  • Bring the liquid to a gentle simmer. Reduce the heat to low, cover, and braise, stirring occasionally, until the cabbage is tender but still retains some texture, about 45 minutes.
  • Remove the lid for the final 10 to 15 minutes of cooking if there is excess liquid, allowing it to reduce until the cabbage is moist and glossy rather than soupy.
  • Remove and discard the sachet. Season to taste with salt and black pepper. Adjust the balance of sweetness and acidity with a little additional brown sugar or red wine vinegar, if needed, and serve warm.

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