📝 About This Recipe
This classic Northern European side dish transforms humble red cabbage into a jewel-toned masterpiece through a gentle, long braise in the oven. The combination of tart Granny Smith apples, aromatic cloves, and a touch of red currant jelly creates a sophisticated balance of sweet and savory flavors. Perfect for holiday feasts or cozy Sunday roasts, this method ensures a tender, melt-in-your-mouth texture that far surpasses stovetop versions.
🥗 Ingredients
The Vegetables
- 1 large head Red Cabbage (about 3 lbs, cored and thinly shredded)
- 2 medium Red Onion (halved and thinly sliced)
- 2 large Granny Smith Apples (peeled, cored, and grated)
- 3 cloves Garlic (minced)
The Braising Liquid & Fat
- 4 tablespoons Unsalted Butter (or duck fat for extra richness)
- 1/2 cup Red Wine Vinegar (high quality)
- 1/2 cup Dry Red Wine (such as Merlot or Cabernet)
- 3 tablespoons Red Currant Jelly (can substitute with brown sugar)
- 1/2 cup Chicken or Vegetable Stock (low sodium)
Spices & Seasoning
- 4 pieces Whole Cloves (tucked into a sachet or counted carefully)
- 5 pieces Juniper Berries (lightly crushed)
- 1 Bay Leaf (fresh or dried)
- 1 small Cinnamon Stick (about 2 inches)
- 1.5 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). This low temperature is crucial for breaking down the cabbage fibers without scorching the sugars.
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2
Prepare the cabbage by removing any wilted outer leaves. Quarter the head, remove the tough white core, and shred the leaves into 1/4-inch wide ribbons using a sharp knife or a mandoline.
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3
In a large, heavy-bottomed Dutch oven, melt the butter over medium heat until it begins to foam.
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4
Add the sliced red onions to the pot. Sauté for 5-7 minutes until they are soft and translucent, but not browned.
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5
Stir in the minced garlic and grated apples. Cook for another 2-3 minutes until the apples begin to soften and release their juices.
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6
Add the shredded cabbage to the pot in batches, tossing with the onion mixture until it begins to wilt and fit more easily in the vessel.
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7
Pour in the red wine vinegar, red wine, and stock. The acidity of the vinegar is essential to maintain the vibrant purple color of the cabbage.
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8
Add the red currant jelly, salt, pepper, cloves, juniper berries, bay leaf, and cinnamon stick. Stir well to ensure the spices and jelly are evenly distributed.
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9
Bring the liquid to a gentle simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid.
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10
Transfer the Dutch oven to the preheated oven. Bake for 1 hour and 45 minutes.
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11
Every 45 minutes, carefully remove the pot and give the cabbage a good stir to ensure even cooking and to prevent the bottom from drying out.
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12
After the time is up, check the cabbage. It should be very tender and the liquid should be mostly absorbed, leaving a glossy glaze. If it's too wet, simmer uncovered on the stove for 5 minutes.
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13
Remove the whole spices (cloves, juniper berries, cinnamon stick, and bay leaf) before serving. Taste and add a final splash of vinegar or a pinch of salt if needed.
💡 Chef's Tips
For the best flavor, make this dish one day in advance; the flavors deepen significantly after a night in the fridge. If you don't have red currant jelly, a tablespoon of brown sugar and a squeeze of lemon juice work as a great substitute. Ensure your oven-safe pot has a very tight lid; if it doesn't, place a piece of parchment paper or foil over the pot before putting the lid on to trap the steam. Avoid using an aluminum pot, as the acid in the vinegar and wine can react with the metal and affect the taste and color.
🍽️ Serving Suggestions
Serve alongside a traditional German Sauerbraten or roasted pork loin. Pairs beautifully with creamy mashed potatoes or buttery spaetzle to soak up the juices. Accompany with a crisp, acidic white wine like a German Riesling or a light Pinot Noir. Top with a dollop of sour cream and fresh chives for a modern, creamy twist.