Oktoberfest Braised Red Cabbage & Apples

All of a sudden fall has come to Southern California and I love it! The air is crisp, Halloween decorations are popping up all over the place, the leaves are turning red...well not really. Unfortunately San Diego doesn't have those kind of trees . . .


Nonetheless, to help ring in fall we had a little mini-oktoberfest this weekend complete with warm German Potato Salad, Bratwursts, and my favorite German inspired fare: Braised Red Cabbage.


Red cabbage is such a versatile vegetable. It's healthy and packed with fiber and antioxidants. It is truly a super food. While most people are familiar with cabbage raw and only in their coleslaw's, I highly recommend this quick cooking and deliciously sweet yet savory dish. Of course, washing it all down will a little this won't hurt either...

Recipe: Braised Red Cabbage & Apples adapted from Epicurious.com

1 garlic clove, smashed
3 tablespoons unsalted butter
2 lb red cabbage, cored and cut into 1 1/2-inch pieces
1 Gala or Fuji apple, cored and cut into 1/2-inch cubes
1/2 cup unfiltered apple cider
1/2 teaspoon caraway seeds
1 teaspoon of all-spice
1 1/2 tablespoons apple-cider vinegar
1 1/2 white wine vinegar

Cook garlic in butter in a 12-inch heavy skillet over medium heat, stirring, 1 minute. Add cabbage, apple, cider, caraway, allspice (if using), 1 teaspoon salt, and 1/2 teaspoon pepper and cook, covered, stirring occasionally, until cabbage is tender, 15 to 18 minutes.

Add vinegars and cook, uncovered, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Season with salt and pepper.

Note: The original recipe calls for just 1 1/2 tablespoons of apple-cider vinegar, however I found adding the additional white wine vinegar really added an extra sweetness to the dish which contrasted nicely with the stronger apple cider vinegar.