Braised Cabbage and Apples

Here’s a tasty winter side dish that adds some magenta to the plate. It’s not quick-cooking but it’s worth the wait. This is my interpretation of the version in The Art of Jewish Cooking. Preheat the oven to 350.

1 small-ish red cabbage, chopped finely
4 Tbsp. butter
1 red onion, slivered
2 tart apples, chopped finely
3/4 c. broth or water
1/4 c. red wine vinegar
1/4 c. red wine mixed with 1 Tbsp. flour until smooth
1 1/2 Tbsp. brown sugar
2 t. salt
1 Tbsp. yellow mustard seeds (optional but fun to eat)

In an oven-safe, heavy pot with a lid (not cast iron, unless it’s enameled), melt the butter and sweat the onions until they’re translucent. Mix in the cabbage and apples and simmer 10 minutes. Add the remaining ingredients and heat until boiling. Put the lid on and place in the oven for 45-60 minutes (or longer if you’re distracted, like me), stirring occasionally. Adjust seasonings with salt and vinegar at the end.

It’s great to see everyone posting with their worldly recipes! I’m thinking of growing Jew’s mallow in my garden year–I found the seeds at Kitazawa Seed Co.