Low Iodine Braised Red Cabbage with Apples
Total time1 hr 15 min
Prep time15 min
Cook time1 hr
4.8(27)
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Learn more →Ingredients
6 servings
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, thinly sliced
- 1 small head red cabbage (about 2 lb), cored and thinly sliced
- 2 medium tart apples (such as granny smith), peeled, cored, and thinly sliced
- 3 tbsp red wine vinegar
- 2 tbsp granulated sugar
- ½ cup dry red wine
- ½ cup water
- 2 whole cloves
- 1 bay leaf
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp red currant jelly (optional)
Instructions
- 1
Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the red cabbage and apples to the pot and stir to combine with the onion. Pour in the red wine vinegar and stir well — the cabbage will begin to turn a brighter red.
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