Martha Stewart Braised Red Cabbage with Caramelized Apples

Martha Stewart braised red cabbage with caramelized apples takes 50 minutes and a handful of butter, tart apples and cider vinegar to make a glossy, sweet-tart side dish. This simple fall side dish fits Sunday dinner, Thanksgiving and holiday tables, and it pairs well with roast pork or chicken.

Let the apples and onion caramelize in the butter and sugar for the full 10 minutes before the cabbage goes in. Rush it and you lose the deep, sticky sweetness that balances the vinegar.

Martha builds the sauce right in the pot, cooking apple and onion wedges in butter and sugar before adding the cabbage and cider vinegar. The acid keeps the cabbage a bright ruby color, and the liquid cooks down into a syrup that clings to every wedge.

Martha Stewart Braised Red Cabbage with Caramelized Apples

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

170

kcal

Tender cabbage wedges sit in a glossy, buttery syrup with soft onion and apples that melt into the sauce. The long covered simmer makes it silky, and the vinegar keeps it sharp enough to cut the sweetness.

Ingredients

• 6 tablespoons unsalted butter
  

• 1/2 cup sugar
  

• 1 1/4 teaspoons coarse salt
  

• 2 medium Granny Smith or other tart, firm apples, 1 pound total, peeled, cored, and cut into 1 ½-inch wedges
  

• 1 large onion, peeled and cut into 1 ½-inch wedges
  

• 1 small (1 ½ pounds) red cabbage, cored and cut into 1 ½-inch wedges through the core
  

• 3/4 cup apple cider vinegar
  

Directions

• Melt the butter: Melt 6 tablespoons unsalted butter in a stockpot or Dutch oven at least 11 inches wide over medium-high heat. Then stir in 1/2 cup sugar and 1 1/4 teaspoons coarse salt until they dissolve.
• Add apples and onion: Add 2 peeled and cored Granny Smith apples and 1 large onion, both cut into 1 1/2-inch wedges, in as close to a single layer as you can. Turn them in the butter mixture until they are well coated.
• Caramelize the sugar: Cook for about 10 minutes, shaking the pan now and then and turning everything over once. It is ready when the sugar starts to caramelize and coat the apples and onion.
• Add cabbage and vinegar: Add the 1 1/2 pound red cabbage, cut into 1 1/2-inch wedges through the core, along with 3/4 cup apple cider vinegar and 3/4 cup water. Bring it to just a boil, then reduce to a simmer.
• Simmer until tender: Cover the pot and cook for 25 to 30 minutes, until the cabbage is tender and the liquid has reduced to a syrup. If it looks thin, take off the lid for the last 5 minutes, since most of the apples will disintegrate.
• Serve: Transfer the cabbage and apples to a bowl. Serve right away while the syrup is still glossy.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

What can I serve with braised red cabbage and apples?

Martha's recipe is meant for roast pork, chicken or fish, since the sweet-tart syrup cuts through rich meat. I also like it next to sausages or a simple roast turkey on a holiday table.

Can I use a different apple?

Stick with a tart, firm apple like Granny Smith, because it balances the sugar and holds its shape through the first 10 minutes of cooking. Sweeter apples make the dish taste flat, so add an extra splash of vinegar if you use one.

How do I store leftover braised red cabbage?

Keep it in an airtight container in the fridge for up to 4 days. Reheat it gently in a saucepan over low heat with a spoonful of water if the syrup has thickened.

Can I make it ahead for a holiday meal?

Yes, it reheats well, and the flavor often improves after a day in the fridge. Cook it through, cool it, then warm it slowly on the stovetop before serving.

What is the most common mistake with this recipe?

Cooking it covered the whole time can leave the sauce too thin. If the liquid is not syrupy by the last 5 minutes, take the lid off and let it reduce until it coats the cabbage.