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Braised Red Cabbage with Apple and Red Wine

Tuesday, September 28, 2010


I bought some red cabbage and I want to find new ways to cook it besides salad or simple garlic stir fry.
So, I think there might be some braised cabbage stuff online and searched. Indeed, there are many braised cabbage recipes, even Jamie Oliver has one, but I don’t have bacon , so I can’t use his.

Then I saw this recipe. Ok, it sure does look interesting, and I have jam, wine, apples… Ok, all set. I adapted the recipe with some changes. I didn’t use any spices at all, because I’m afraid Mike won’t like it. And I reduced the sourness and therefore had to reduce the jam used. Overall, it’s still quite similar. You may try the original recipe if you like spices.

Braised Red Cabbage with Apple Recipe

300gm red cabbage, sliced
1 medium sized green apple (about 110gm), peeled and grated. Discard core after finished grating
Half red onion, peeled and sliced
1 Tbsp butter
1 Tbsp rice vinegar (I reduce a lot of this, because Mike doesn’t like anything sour. But this is essential to retain the colour of the cabbage)
2 level Tbsp raspberry jam (best is lingonberry jam or red currant jam)
80ml or 1/3 cup red wine
1/3 tsp salt and pepper to taste
another 1 Tbsp butter (to be used at the end of cooking)

1. Put onions and butter into a saucepan and cook until onion softens.
2. Put in sliced cabbage and grated apple. Immediately put in vinegar, then only stir.
3. Put in raspberry jam, red wine, salt and pepper to taste. Stir until well combined. Bring to a boil.
4. Put lid on and simmer for 30 minutes (time is much shorter due to much lesser amount)
5. Stir in butter and turn off the heat.


After doing seeing the recipe, I did some reading online and found that the red pigment in red cabbages can be used as a PH indicator. Just incase you do not know what is a PH indicator, it means, the colour can detect whether the solution it is in is acidic or alkaline. It turns bluish green in alkaline and reddish when in acid. Which is why you must put in the vinegar as soon as possible after you have put the cabbage into the pot.

Read :
Red cabbage contains a pigment molecule called flavin (an anthocyanin). This water-soluble pigment is also found in apple skin, plums, poppies, cornflowers, and grapes. Very acidic solutions will turn anthocyanin a red color. Neutral solutions result in a purplish color. Basic solutions appear in greenish-yellow. Therefore, it is possible to determine the pH of a solution based on the color it turns the anthocyanin pigments in red cabbage juice .
Adapted from here

The braised cabbage is really nice to eat. The alcoholic smell of the wine is no longer there after braising. The smell of the jam is really nice and it really marries well with the vinegar. The cabbage is not too mushy. It still has a crunch to it because of the vinegar. This tasted like something I had in Shangrila Hotel, Kuala Lumpur. The international buffet serves some German roast beef and had some cabbage served with it, but it’s not red cabbage, just the usual cabbage, but it sure was almost like this, sourish, sweet and fragrant. Nope, it’s not sauerkraut as that is salty. I think this is called Blaukraut or Rotkohl in German.

A fresh change to the usual salads or Chinese stir fries. I do recommend you try this out if you like sweet and sour stuff.

And a reminder to do all measurements with measuring spoon, just incase you used the rice eating spoon. Because 1 rice spoon of vinegar is much much lesser compared to if you heaped the jam with the same spoon.

26 lovely notes:

Bo September 28, 2010 at 11:10 AM  

I hardly ever cook cabage, never heard of adding the jam...I'll have to try this one day.

busygran September 28, 2010 at 12:42 PM  

Haha! I was trying to figure out the veggie next to your pulav dish! I thought it was beetroot.
This dish is interesting, like some kind of appetizer.

Meldylocks and Her Three Bears September 28, 2010 at 12:43 PM  

Eh, so pretty! I wish to try this if I have the opportunity. Maybe I'll use the original recipe coz it sounds flavourful la...

Hearty Bakes September 28, 2010 at 12:58 PM  

Very interesting dish with the addition of jam! Love your pics Wendy, very sweet & lovely!Am sure the dish is just as nice~

Jess @ Bakericious September 28, 2010 at 1:16 PM  

Wendy, this is an interesting dish, I love sweet & sour stuff!

Pei-Lin@Dodol and Mochi September 28, 2010 at 1:57 PM  

Wendy! Finally, I got to see the post on the bowl of red/magenta stuff I saw on MSN a while back. HAHA!

I only tried Americanized sauerkraut when I was in Minnesota. I actually pretty like it, comparable to kimchi. I like both. This sweet and sour one sounds intriguing. A bit like our Acar but less complicated. LOL! Sweet and sour mah ...

Kitchen Corner September 28, 2010 at 2:08 PM  

Oh I had this braise cabbage in Germany, it's very delicious but never think of how to make it. Thanks for sharing, I've bookmarked it for my future reference. Cheers!

Casey September 28, 2010 at 3:09 PM  

The color is so pretty!
I had kept the recipe and will try to do it one day, thanks!

wendyywy @ Table for 2..... or more September 28, 2010 at 3:12 PM  

Bo,
Cabbage is good for you :)
Do try to cook it some day.


Busygran,
Haha, no woh, not beetroot.
This should be good as a sandwich filling too :)


Meldy,
Feel free to use the original recipe, as when the vinegar is reduced, the jam has to be reduced. But to me, it's enough woh. I have another version coming up actually. This was cooked about 4 months back, and the new version just 3 weeks back. Not yet posted! haha.



Hearty Bakes,
The jam's really weird here right?
But haha, it's a nice sweetish addition to it.



Jess,
Sweet and Sour foods are very appetizing:)

lena September 28, 2010 at 3:13 PM  

at first glance, i thought this is a type of pickles. Never tasted it before, never heard of this before and never seen this before! Blaukraut..learn something new today, thanks!

wendyywy @ Table for 2..... or more September 28, 2010 at 3:16 PM  

Pei-Lin,
Americanized saurkraut? How diff from german version?
Hmmm, taste like kimchi? Means salty and sour loo?? Sweetness will be absent?



Kitchen Corner,
Maybe you can try to use balsamic vinegar for better flavour. When I cooked this, I didn't have that, so I used rice vinegar.
There are actually a lot of german braised red cabbage recipes online.



Casey,
I loved the colour too :)

pigpigscorner September 28, 2010 at 8:11 PM  

This is so good with roast meat! yum!

Min September 28, 2010 at 8:41 PM  

Red cabbage as PH indicator, it's something new to me, this one looks really healthy, will try this soon :)

wendyywy @ Table for 2..... or more September 28, 2010 at 11:03 PM  

pigpigscorner,
Good with anything :)



Min,
Anything with the pigment anthocyanin will work as a PH indicator :)

Cooking Gallery September 29, 2010 at 1:06 AM  

Braised red cabbage is extremely popular here in Germany, I cannot eat my Christmas roast duck/goose without red cabbage...Absolutely yummmy! Normally I use ready made red cabbage, good to see that you make it from scratch!

Shirley @ Kokken69 September 29, 2010 at 6:31 AM  

I am probably too conservative but I don't think I can be inspired to cook something like this....

Little Inbox September 29, 2010 at 8:30 AM  

This is a totally different type of braised cabbage. Good try!

My Little Space September 29, 2010 at 8:49 AM  

Red is good, red is sexy and this is an excellent side dish at anytime. Most 5 star restaurants are serving this with meat or fish in their main course. Hope you're having a great day.
Kristy

wendyywy @ Table for 2..... or more September 29, 2010 at 10:29 AM  

Cooking Gallery,
It's not that difficult and homemade ones are adaptable one's preference. I guess those that you bought must be good, if not, you won't be buying them again and again.

wendyywy @ Table for 2..... or more September 29, 2010 at 10:36 AM  

Shirley,
Haha. Maybe you should try some at some German restaurant first. I had this at Shangrila, although it was made with regular white cabbage, it was awesome.


Little Inbox,
Need to broaden out my tastebud horizons :)
Was actually gambling with the recipe :)



Kristy,
If it's a German dish, then usually this is served with it.

Blessed Homemaker September 29, 2010 at 11:14 AM  

This looks interesting but don't think I'll ever make it at home, at least not in the near future.

Elin September 29, 2010 at 1:29 PM  

I think I will love this dish. I have a bottle of red wine and I will definitely try this out. Thanks Wendy for this great dish..healthy and delish!

wendyywy @ Table for 2..... or more September 29, 2010 at 2:14 PM  

Blessed Homemaker,
No problem. Cooked red cabbages is an acquired taste, I'd say. Some may not like it, frankly.


Elin,
Hope you like this :)

Pei-Lin@Dodol and Mochi September 29, 2010 at 9:02 PM  

Americanized sauerkraut, or I should say "Minnesotanized sauerkraut." Sweetness is absent; on the salty side. Not as pungent too, i.e. a tamed-down version of the real McCoy. That was what I heard as I haven't tried authentic German one before.

Sophia October 2, 2010 at 1:39 AM  

Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living's Tasty Thanksgiving Recipe Contest! It looks delicious!

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