Braised Red Cabbage With Apples | Chou Rouge Braisé
It’s been a while since I brought you a veggie recipe. Let me today bring you a veggie delight from the region of Lorraine in the far north-east corner of France, bordering Luxembourg, Belgium and my second home Germany. “Chou Rouge Braisé” translates to Braised Red Cabbage and that’s what this dish is!
How to make Chou Rouge Braisé (Braised Red Cabbage with Apples)
Although it takes some time to cook, this is an absolute simple dish to make. It is basically cabbage, cooked with assorted spices and ingredients and finished with apple wedges. Although this dish can be cooked with cubed bacon and meat/chicken stock, I kept it down to all vegetarian ingredients.
The red cabbage lends a lovely pop of colour and it has a slightly earthier and deeper flavour compared to the green cabbage. Braising helps bring out its sweet mellow taste. This dish needs a good balance of sweet-tart taste and that’s where the apple cider vinegar, jaggery, candied orange peel come into the picture.
As the cabbage would lose its crunch upon braising, the apples lend a lovely crunch to the dish. Do ensure that you use tart apples. Although, you can use any apples which are tart, I went for the Granny Smith. These apples are naturally tart and acidic and keep their shape very well upon cooking. And the green colour adds a lovely contrast to the redness of the cabbage.
This recipe can be prepared a couple of days in advance and heated when needed. Super simple and a perfect accompaniment to red/ game meat dishes. Give this a try and let me know your thoughts about this dish.
Braised Red Cabbage with Apples
Ingredients
- 1 kg Red Cabbage (one whole medium sized cabbage), shredded/thinly sliced
- 1 inch Cinnamon
- 3 pc Star Anise
- 1 Bay leaf
- 2 tbsp Candied orange Peel
- 2 tbsp Powdered Jaggery / Brown Sugar
- Salt, as acquired
- ⅓ cup Apple Cider Vinegar
- 1 cup Vegetable Stock / Water
- 2 Apples (I used Granny Smith), cored and sliced into wedges (see notes)
Instructions
- Transfer the ingredients (except the apples) to a large enough pot and bring to a rolling boil
- Cover the pot, lower the heat and simmer for about 30 mins
- Next, add the apples and continue to cook for about 20mins till the apples are tender (see notes)
Notes
- To avoid browning of the apples, due to oxidation, core and slice them just before adding to the pot
- Do not overcook the apples. Cook them just enough till tender and they still give a crunchy bite
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And if you are looking for a sweet inspiration to use apples, try my Sunken Apple Cake recipe. You will love it!