Braised Red Cabbage with Apple and Vinegar — Cavolo Rosso, Mele e Aceto Trentino
A Trentino braise of red cabbage cooked low with grated apple, red wine vinegar, brown sugar, juniper, and bay until the cabbage turns deep purple-red and silky-sweet, the apples melting into the sweet-sour glaze.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Remove cabbage core, shred into 5mm ribbons. Peel and coarsely grate the apple. Finely slice the onion. Lightly crush juniper berries. Measure vinegar, sugar, warm stock, and oils. Toast bread slices lightly if using.
Saute
Heat 6 tbsp olive oil in a wide heavy pan over medium heat 1 minute. Add sliced onion, cook 6–7 minutes until soft and translucent. Add crushed juniper and bay leaves, cook 60 seconds until fragrant.
Build
Add shredded red cabbage in batches, stirring each batch into aromatics before adding next—cabbage reduces by half. Stir in grated apple, salt, and pepper; cook 3 minutes until apple begins melting.
Braise
Pour in red wine vinegar and sprinkle brown sugar, stir until dissolved. Add warm stock, bring to bare simmer. Cover loosely and braise over low heat 30–35 minutes, stirring every 10 minutes, until cabbage is silky, deep purple-red, and liquid reduces to glossy glaze.
Finish and plate
Discard bay leaves. Transfer braised cabbage to a warm wide bowl, drizzle with extra virgin olive oil, finish with flaky salt. Serve with toasted country bread alongside if desired.
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