Braised Red Cabbage

Braised Red Cabbage
Staff Writer

Wolfgang Puck jazzes up sauerkraut by using red cabbage, and the addition of some Granny Smith apples, ginger powder, and a whole cinnamon stick turns the volume up to 11. Jawohl!

Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.

Ingredients

  • ¼ cup peanut oil
  • 1 medium red onion, sliced
  • 1 cup brown sugar
  • 2 organic Granny Smith apples, sliced
  • ½ cup red wine vinegar
  • 2 cups red wine
  • 2 cups orange juice
  • 1 cinnamon stick
  • 3 teaspoons ginger powder
  • Salt and pepper, to taste
  • 4 pounds organic red cabbage, julienned

Directions

Preheat the oven to 350 degrees.

Heat a heavy casserole over medium heat. Add the peanut oil. Sauté the red onion until translucent. Sprinkle in the brown sugar and cook for a few minutes until it starts to caramelize.

Add the apples and deglaze with the red wine vinegar. Bring to a boil. Add the red wine, orange juice, cinnamon stick, and ginger powder. Season with salt and pepper, to taste. Simmer for 5 minutes.

Add the red cabbage and continue to simmer for about 10 minutes on top of the stove.

Cover the pot with foil and place in the oven for about 45 minutes. Remove from the oven. Taste and adjust seasoning, if necessary.

Red Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Red Cabbage Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.