This is the recipe that I use as a guideline. I don't measure anything and I change it around sometimes. I made it recently and used Rice Wine Vinegar and I skipped the cloves.

It is great with

Home Cookin Chapter: Recipes From Thibeault's Table

Cabbage - Braised Red Cabbage
=============================
INGREDIENTS
·2 tablespoons bacon grease or butter
·2 small heads red cabbage, quartered, cored and thinly sliced
·1 large tart apple, such as Granny Smith, cored and cut into 8 pieces
·1 large onion, peeled, halved and sliced
·Salt and pepper to taste
·1/2 cup dry red wine
·1/4 cup red wine vinegar
·1 teaspoon ground cinnamon
·1/2 teaspoon ground cloves
·1 tablespoon brown sugar
·2 cups chicken broth
·2 tablespoons butter (optional)
.

Heat a large sauté pan or Dutch oven over medium-high heat. Add the
bacon grease and heat. Add the cabbage, onions and apples and stir to
coat. Add the remaining ingredients and stir well to combine. Bring to
a boil; reduce heat to medium-low and simmer, covered, until cabbage is
tender, about 40 minutes. (If there is too much liquid, remove the lid
and allow some to evaporate. The cabbage should be very moist, but not
soupy.) Serve immediately or keep warm over low heat. This also reheats
very well.

Whenever I see red cabbage, I think of the dinner scenes in the movie "Christmas Story", with Mom plopping it down on the plates. :)

We like this one a lot - and I especially like it because it bakes in the oven unattended except for giving it a stir halfway through.

* Exported from MasterCook *

Slow-Braised Cabbage with Apples and Cranberries

Recipe By :Becky Chatham
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons brown sugar
a generous pinch each of cinnamon, cloves
and freshly grated nutmeg
salt and freshly ground black pepper
1 head red cabbage -- cored and shredded
1 large onion -- chopped finely
1 garlic clove -- peeled and chopped finely
2 large cooking apples -- peeled, cored and chopped
1/2 cup dried cranberries
3 tablespoons balsamic vinegar
1 tablespoon butter

SERVES 6

Preheat the oven to 300°F (150°C). Lightly grease a large casserole dish.

Mix the sugar, spices, salt, and pepper. Layer the shredded cabbage with the onion, garlic, apples, and cranberries, seasoning each layer with a pinch of the seasoning. Sprinkle the vinegar over top, and dot with butter. Cover and cook for about 2 hours, giving the mixture a stir halfway through cooking. Taste and adjust the seasoning if necessary before serving.

Source:
"adapted from a recipe at:
http://www.petesfrootique.com/recipe/braised_red_cabbage.html";

- - - - - - - - - - - - - - - - - - -

This one is very good and has been repeated several times here on the forum:

BRAISED SWEET AND SOUR RED CABBAGE

Serves 4 - 6

1 TBS olive oil
1 onion, sliced
1 large apple, cored and chopped
1 small red cabbage, quartered, cored and thinly shredded - (6 cups shredded)
1 full cup (9 fl oz) apple juice (250 ml)
3 TBS balsamic vinegar
1 TBS sugar substitute
1 teasp sea salt
1/2 teasp freshly ground black pepper

1. Heat the olive oil over a medium-high heat in a deep frying pan. Cook the onion and apple for 5 minutes or until softened. Stir in the cabbage and toss well.
Add the apple juice, vinegar, sugar substitute and seasoning and stir.

2. Reduce the heat and simmer, covered, for 30 minutes or until the liquid reduces completely and the cabbage is tender. Check seasoning and serve.

Leftovers can be chilled for one day and reheated over a moderate heat.

Source: Adapted from Rick Gallop's GI Diet
Green-Light Cookbook

My Comments:

This is a really good, tangy side dish for those who love red cabbage! I halved the recipe for just the two of us but it was so good we nearly finished it all, so no problem with making too much. When finely shredded  with a mandolin - the cabbage measured exactly 3 cups (200 grams) for my halved version. I used one small apple and half an onion but didnÂt reduce the olive oil. Wolf was very pleased with this dish !

SharonCb

I make mine very similar to the ones posted above. I often use bacon fat (and even add the crumbled pieces to the pot!!) and I sometimes toss in a smidgen of caraway.

I haven't made it in ages either - I think it will be on the menu for the weekend! Thanks for the inspiration.

Alexa

I love red cabbage, but DS and DH won't eat it. So every time my dear mother cooks up a batch, she makes me little individual servings for freezing.

In my opinion, red cabbage is one of those things that always tastes better reheated.

OOh, if it freezes well that is even better! thanks to everyone for the recipes. Bacon fat I am sure was in my childhood version, as that was a cooking staple back then in that part of the country. The caraway seed sounds familiar, too, Caliloo. & since I like cranberry in everything (well almost) that sounds good too, Becky. Thanks again to everyone. I will try it this week!

Would you believe that I've never seen the movie "A Christmas Story"?

Raee