Braised Red Cabbage and Apples

From: Chef #572166

On Feb 13, 2008

I used green cabbage because that's what I had on hand and only 1 T of butter, but the remaining ingredients were the same. The wine was a nice touch and the result was a very tender, tasty side dish which I served with pork tenderloin and roasted broccoli. My husband gave it 5 stars and said he would definitely like to have it again. Thanks for a great recipe!

From: ladypit

On Nov 26, 2005

We were mixed on this one here. I enjoyed it, as did my 3 year old daughter though my husband and 6 year old son were not as happy with it. That said, I think it had nice texture and a nice taste. Personally I think I would like more apple so next time I might try 2 apples. I used a bit less then 1 tbsp. of butter following kumquat & toni's lead. I would make this again as a dish primarily for me. I did use red wine and enjoyed that flavor. Thanks for a great one to try!

From: justcallmetoni

On Nov 6, 2005

Following Kumquat's lead, I cut the butter in half. Also replaced the wine with a some hard cider. Loved the addition of the apple to the red cabbage and the small pinch of pepper, onion and vinegar kept this from being too sweet. I served mine with some paprika and rosemary chops grilled on my Geaorge Foreman. Thanks Kaarin.

From: Kumquat the Cat's friend

On Oct 29, 2005

A relative newcomer to cabbage and apple recipes myself, but your mom was onto something for sure! I forgot to use caraway which, too bad, I like a lot, but anyway I think the red wine and brown sugar put this recipe over the top; 5+ stars in my book. Also, used less than half the butter with outstanding results! Thanks so much, Kaarin and your mom too, will be making again!