Braised Red Cabbage and Apples

From: Mojofrodo

On Oct 11, 2009

I just shoved all the ingredients in a pan at the same time and cooked for 50 mins. worked out very nice though I did need to add more fluid as it dried up.

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: 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!