Braised Red Cabbage

Braised red cabbage is a very popular side dish in Slovenia. It cannot be missed on St Martin’s day in November, when it is served with roast duck or goose, and mlinci, though it can also be served with other meat (for example, pork) and mashed potatoes.

You can read more about St Martin’s day here.

Recipe

Ingredients:

Braised Red Cabbage

• 1000 g red cabbage, finely chopped

• 90 g sugar

• 100 g butter

• 2 onions, finely chopped

• 4 apples with cores removed, peeled and grated

• 1 tsp caraway

• 250 ml red wine

• vegetable stock as needed (around 400-5o0 ml)

• 1 tbsp wine vinegar

Instructions:

1. In a heavy-bottomed sauce pan, heat the sugar on medium heat until it is completely melted.

2. Add butter and onion and sauté until the onion becomes translucent.

3. Add chopped red cabbage and grated apple and sauté for another minute or two.

4. Add caraway and wine and salt to taste. Lower the temperature, cover the sauce pan with a lid, and braise slowly for about an hour. Stir every once in a while and add stock as needed. The dish has to be moist, not dry.

5. At the end season with salt and with a little bit of red wine vinegar (optional).