A slow-braised side dish of red cabbage with apple, red wine, vinegar, and warm spices — cinnamon, allspice, and cloves. It softens to a tender, deeply coloured tangle with a sweet-sharp balance. The combination of wine, vinegar, and sugar gives the braising liquid a glossy, aromatic quality that coats the cabbage as it cooks down in the oven.
150g
50g
2piece
200g
1,000g
50g
75ml
150ml
0.5tsp
0.25tsp
4piece
2piece
1tsp
0.5tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 150g | — | — | |
| 2 | | 50g | — | — | |
| 3 | | 2piece | — | — | |
| 4 | | 200g | — | — | |
| 5 | | 1,000g | — | — | |
| 6 | | 50g | — | — | |
| 7 | | 75ml | — | — | |
| 8 | | 150ml | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 0.25tsp | — | — | |
| 11 | | 4piece | — | — | |
| 12 | | 2piece | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 0.5tsp | — | — |
Preheat the oven to 160 °C.
Place the red onion on the chopping board.
Red onion · 150 g
Peel away the papery outer skin of the red onion and discard it.
Slice the peeled red onion into thin half-moons.
Place the garlic cloves on the chopping board.
Garlic clove · 2 piecePeel the garlic cloves by crushing them lightly with the flat of the knife and slipping off the skins.
Add the butter to the casserole dish.
Butter · 50 g
Melt the butter over a medium heat until fully liquid and foaming.
Add the sliced red onion to the melted butter.
Sauté the sliced red onion in the melted butter, stirring occasionally, until softened and starting to turn golden.
Add the sliced garlic cloves to the sautéed red onion.
Sauté the garlic cloves and red onion together, stirring, until the garlic is fragrant and softened.
Place the cooking apples on the chopping board.
Cooking apples · 200 gPeel the cooking apples and discard the skins.
Core the peeled cooking apples and discard the cores.
Chop the cored apple into rough chunks.
Add the chopped cooking apple to the garlic clove and red onion mixture in the casserole dish. Take the pan off the heat while you prepare the next ingredients.
Rinse the red cabbage under cold running water in a colander.
Red cabbage · 1,000 g
Transfer the rinsed red cabbage to the chopping board.
Core the red cabbage by cutting out the tough central stem and discarding it.
Slice the cored red cabbage into thin shreds.
Put the casserole dish back over the heat, then add the sliced red cabbage to the garlic clove and red onion mixture.
Add the light brown sugar to the chopped cooking apple and sliced red cabbage and sautéed garlic cloves.
Light brown sugar · 50 gPour the red wine vinegar over the sweetened cabbage and apple.
Red wine vinegar · 75 mlPour the red wine into the braising base.
Red wine · 150 mlAdd the ground cinnamon to the chopped cooking apple and sliced red cabbage mixture.
Ground cinnamon · 0.5 tspAdd the ground allspice to the spiced braising base.
Ground allspice · 0.25 tspAdd the whole cloves to the spiced braising base.
Whole cloves · 4 pieceTuck the bay leaves into the chopped cooking apple and sliced red cabbage mixture with the whole cloves.
Bay leaves · 2 pieceAdd the salt to the spiced braising base.
Salt · 1 tspAdd the black pepper to the seasoned braising base.
Ground black pepper · 0.5 tspStir everything together thoroughly so the spices, sugar, and liquids are evenly distributed through the cabbage.
Bring the contents of the casserole dish to a boil over a high heat.
Cover the casserole dish tightly with its lid.
Transfer the covered casserole dish to the oven.
Braise the cabbage in the oven, leaving it undisturbed, until it is completely tender and the liquid has reduced to a glossy, aromatic coating.
Remove the casserole dish from the oven using oven gloves and set it on the kitchen counter.
Fish out and discard the bay leaves from the braised cabbage.
Pick out and discard the whole cloves from the braised cabbage.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 160 °C.⏱ 15 min |
| 2 | 150 g | | Place the red onion on the chopping board.⏱ 30sResultWhole red onion |
| 3 | Whole red onionstep 2 | | Peel away the papery outer skin of the red onion and discard it.⏱ 30sResultPeeled red onion |
| 4 | Peeled red onionstep 3 | | Slice the peeled red onion into thin half-moons.⏱ 2 minResultThinly sliced red onionused in step 10 |
| 5 | 2 piece | | Place the garlic cloves on the chopping board.⏱ 20sResultGarlic clove |
| 6 | Garlic clovestep 5 | | Peel the garlic cloves by crushing them lightly with the flat of the knife and slipping off the skins.⏱ 30sResultPeeled garlic cloves |
| 7 | Peeled garlic clovesstep 6 | | Slice the peeled garlic cloves thinly.⏱ 1 minResultSliced peeled Garlic cloveused in step 12 |
| 8 | 50 g | | Add the butter to the casserole dish.⏱ 30sResultButter |
| 9 | — | | Melt the butter over a medium heat until fully liquid and foaming.⏱ 2 minResultMelted butter |
| 10 | Thinly sliced red onionstep 4 | | Add the sliced red onion to the melted butter.⏱ 30sResultThinly sliced red onion and melted butter |
| 11 | — | | Sauté the sliced red onion in the melted butter, stirring occasionally, until softened and starting to turn golden.⏱ 9 minResultSautéed red onion |
| 12 | Sliced peeled Garlic clovestep 7 | | Add the sliced garlic cloves to the sautéed red onion.⏱ 30sResultSliced peeled garlic clove and sautéed red onion |
| 13 | — | | Sauté the garlic cloves and red onion together, stirring, until the garlic is fragrant and softened.⏱ 2 minResultSautéed garlic and red onion |
| 14 | 200 g | | Place the cooking apples on the chopping board.⏱ 30sResultCooking apples |
| 15 | Cooking applesstep 14 | | Peel the cooking apples and discard the skins.⏱ 1 minResultPeeled cooking apple |
| 16 | Peeled cooking applestep 15 | | Core the peeled cooking apples and discard the cores.⏱ 1 minResultCored apple |
| 17 | Cored applestep 16 | | Chop the cored apple into rough chunks.⏱ 1 minResultChopped cooking apple |
| 18 | Chopped cooking applestep 17 | | Add the chopped cooking apple to the garlic clove and red onion mixture in the casserole dish. Take the pan off the heat while you prepare the next ingredients.⏱ 30sResultChopped cooking apple and sautéed garlic and red onion |
| 19 | 1,000 g | | Rinse the red cabbage under cold running water in a colander.⏱ 30sResultRinsed red cabbage |
| 20 | — | | Transfer the rinsed red cabbage to the chopping board.⏱ 2 minResultRinsed red cabbage |
| 21 | — | | Core the red cabbage by cutting out the tough central stem and discarding it.⏱ 2 minResultCored red cabbage |
| 22 | — | | Slice the cored red cabbage into thin shreds.⏱ 3 minResultSliced red cabbage |
| 23 | Sliced red cabbagestep 22 | | Put the casserole dish back over the heat, then add the sliced red cabbage to the garlic clove and red onion mixture.⏱ 30sResultSliced red cabbage and chopped cooking apple mixture |
| 24 | 50 g | | Add the light brown sugar to the chopped cooking apple and sliced red cabbage and sautéed garlic cloves.⏱ 30sResultSliced red cabbage and chopped cooking apple mixture |
| 25 | 75 ml | | Pour the red wine vinegar over the sweetened cabbage and apple.⏱ 30sResultSliced red cabbage and chopped cooking apple mixture |
| 26 | 150 ml | | Pour the red wine into the braising base.⏱ 30sResultSliced red cabbage and chopped cooking apple mixture |
| 27 | 0.5 tsp | | Add the ground cinnamon to the chopped cooking apple and sliced red cabbage mixture.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 28 | 0.25 tsp | | Add the ground allspice to the spiced braising base.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 29 | 4 piece | | Add the whole cloves to the spiced braising base.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 30 | 2 piece | | Tuck the bay leaves into the chopped cooking apple and sliced red cabbage mixture with the whole cloves.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 31 | 1 tsp | | Add the salt to the spiced braising base.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 32 | 0.5 tsp | | Add the black pepper to the seasoned braising base.⏱ 15sResultSliced red cabbage and chopped cooking apple mixture |
| 33 | — | | Stir everything together thoroughly so the spices, sugar, and liquids are evenly distributed through the cabbage.⏱ 1 minResultSeasoned braise |
| 34 | — | | Bring the contents of the casserole dish to a boil over a high heat.⏱ 4 minResultBoiled braise |
| 35 | — | | Cover the casserole dish tightly with its lid.⏱ 30s |
| 36 | — | | Transfer the covered casserole dish to the oven.⏱ 30sResultBoiled braise |
| 37 | — | | Braise the cabbage in the oven, leaving it undisturbed, until it is completely tender and the liquid has reduced to a glossy, aromatic coating.⏱ 1 hr 15 minResultBraised cabbage |
| 38 | — | | Remove the casserole dish from the oven using oven gloves and set it on the kitchen counter.⏱ 30sResultBraised cabbage |
| 39 | — | | Fish out and discard the bay leaves from the braised cabbage.⏱ 1 minResultBraised cabbage without bay leaves |
| 40 | — | | Pick out and discard the whole cloves from the braised cabbage.⏱ 1 minResultBraised cabbage without cloves |
| Total Time | 1 hr 54 min | ||
| Nutrient | Per serving |
|---|---|
| 198kcal | |
| 3g | |
| 7g | |
| 4g | |
| 28g | |
| 19g | |
| 6g | |
| 530mg |
A slow-braised side dish of red cabbage with apple, red wine, vinegar, and warm spices — cinnamon, allspice, and cloves. It softens to a tender, deeply coloured tangle with a sweet-sharp balance. The combination of wine, vinegar, and sugar gives the braising liquid a glossy, aromatic quality that coats the cabbage as it cooks down in the oven.
What you’ll doYou will soften onion and garlic in butter in a casserole, add chopped apple and shredded red cabbage with sugar, red wine, vinegar and warm spices, then cover and braise it slowly in the oven.
