German Braised Red Cabbage

4 steps · 1h 15m total

1. 01

   Prep Cabbage, Caramelize Sugar

   Start by shredding the red cabbage very finely. Peel the apples and cut them into small cubes.

   In a large pan, melt the 1 tablespoon of butter. Sprinkle in the 2 tablespoons of brown sugar and let it caramelize, watching it carefully so it doesn't burn. Once the sugar is a deep amber, add the shredded red cabbage and cubed apples to the pan.

2. 02

   Sauté Cabbage and Apples

   Sauté the cabbage and apples lightly for about 5 minutes, stirring quite often, until the cabbage starts to soften slightly.
3. 03

   Add Spices, Wine, Vinegar

   Now, stir in the 3 bay leaves, 1/4 teaspoon allspice, 5 juniper berries, and 3 cloves. Pour in the 250 ml red wine and 2 tablespoons red wine vinegar.
4. 04

   Simmer and Season

   Add about 1 teaspoon of sea salt. Cover the pot, turn down the heat to low, and let the cabbage simmer for 1 hour. Stir from time to time; if the pot seems to be getting too dry, you can add a little more red wine, though you might not need it.

   Once the hour is up, taste the cabbage. Adjust with more sea salt and pepper as needed, and a pinch of sugar if you want to balance the acidity from the vinegar and wine.