A classic sweet and sour Polish combination of cabbage and apples. It’s so simple to make, the ingredients are not fancy, yet the results are rich and wonderful and will work as a side to any simple protein dish.
Polish braised red cabbage and apple
Course: Vegetables, sidesCuisine: PolishDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
20
minutesTotal time
35
minutesTwo polish staples, cabbage and apple, are combined here to one flavorful dish.I prefer to use red cabbage for its beautiful color, and green apples for the tartness.
INGREDIENTS
3 tablespoons butter or olive oil
2 medium yellow onions, halved and thinly sliced
1 red cabbage
2 green apples
¼ cup golden raisins
2 tablespoons brown sugar
1½ teaspoons kosher salt
½ cup parve chicken-flavored broth or vegetable broth
2-3 tablespoons white vinegar
DIRECTIONS
- Put butter (or oil, if you want it parve) in a large Dutch oven over medium heat. Add onion and sauté until golden, about 6 minutes.
- In the meantime, core cabbage, cut to quarters and slice thinly. Peel and core apples, cut to quarters and slice thinly.
- When onion is golden, add cabbage, apple, raisins, sugar, salt and broth. Bring to boil, mix, then lower heat, cover Dutch oven and simmer for 20 minutes, until cabbage is tender. Mix occasionally.
- Taste and adjust salt, vinegar to taste, cook for another minute then remove from heat.
- Serve hot immediately or warm.
