One of the side dishes that we enjoyed quite often while in Germany was braised red cabbage with apples. It was slightly sweeter than the braised cabbage that we were used to having and found it to be quite refreshing. We had it served with schnitzel, pot roast, duck, and other meats as it is a perfect compliment to gamier entrees. The only other side dish that we had as often as red cabbage was spätzle, which was often served along with the red cabbage. We served it with our pan-seared duck with a cherry compote, which was a wonderful combination. We used a granny-smith apple, but it could be done with any other apple that holds up to cooking. It was definitely a meal that reminded us of our time in Europe.
- 1 Medium Red Onion – thinly sliced
- 1 Head Red Cabbage – cored and sliced
- 1 Granny-Smith Apple – cored and cut into 1/2 inch slices
- 2 cups Chicken Broth – preferably homemade
- 1/2 cup Apple Juice
- 1/2 cup Apple Cider Vinegar
- 2 tbsp Granulated Sugar
- 2 to 3 tbsp Vegetable Oil
- Salt and Pepper to taste
Heat the oil in a large Dutch oven over medium-high heat and add the onions and about a teaspoon of salt. Cook the onions until they are tender and translucent, about 7 to 8 minutes. Add the cabbage, apple, chicken broth, apple juice, apple cider vinegar, sugar, salt and pepper to the onions and stir to mix. Cover, reduce the heat to low, and cook until the cabbage for an hour.