To braise a food means to cook it in liquid until it’s tender. A food processor makes short work of slicing the cabbage, so if you have one, most of the time it takes to make this is hands-off. This dish is a perfect side for roast chicken or pork, or for a vegetarian entrée, serve it over mashed potatoes or wide noodles.
Ingredients in this dish can react with certain metals, so it’s important to use a nonreactive pot—one made of stainless steel, anodized aluminum (such as Calphalon or Magnalite), or that has an enamel or nonstick coating. Avoid using shiny aluminum, copper, tin, or cast iron, unless it is very well seasoned. Otherwise, the cabbage can turn blue and the finished dish may have a metallic taste.
Makes 6 to 8 servings
1 small head red cabbage
1 Granny Smith apple, cored and chopped (do not peel)
¼ cup packed brown sugar
¼ cup cider vinegar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground black pepper
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