Red cabbage stewed with cider
Votes: 3
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A recipe for red cabbage braised in apple cider with red wine vinegar, red onion, and apple. Serve as a side dish for meat main courses.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Olive oil
- 1 head of finely chopped red onion
- 1 peeled, chopped apple
- 1/2 head of red cabbage, finely shredded
- 1 cup apple cider
- 3 tablespoons red wine vinegar
- 1/2 tsp coarse salt
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Recipes with similar ingredients: red cabbage, apple cider, red onion, apples, wine vinegar
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan over medium heat, sauté one head of finely chopped red onion and one chopped, peeled apple in olive oil for 5 minutes.
Add to the pan 1/2 head of thinly shredded red cabbage, 1 cup apple cider, 3 tablespoons red wine vinegar and 1/2 teaspoon coarse salt. Bring the mixture to a boil and simmer for 30 minutes, stirring occasionally, until the cabbage is tender.
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