Simple and so very sweet, this cabbage is just the thing for serving with beer brats. The dish is finished off with a drizzle of Champagne Pear Balsamic Vinegar – just a touch for added sweetness.
Time: 20 min
Serves 4-6Rating
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Loading...| 2 Tbl butter | |
| 1 medium head red cabbage | |
| 1 onion | |
| 1 gala or honey crisp apple | |
| Roasted Garlic Sea Salt | |
| Freshly ground black pepper | |
| 3 Tbl apple cider vinegar | |
| 2 Tbl sugar | |
| 1/2 cup water | |
| Champagne Pear Balsamic Vinegar for serving |
| 1. | Remove the outer leaves and core from the cabbage. Quarter the cabbage, then sliver. Cut the onion in half then slice into thin half moons. Core the apple and slice into thin slices. |
| 2. | Heat a dutch oven over medium heat and add the butter until melted. Add in the onion and apple. Cook, stirring occasionally, until the onion softens and begins to turn brown. The apple will brown as well, as the sugars in the apple will caramelize. |
| 3. | Stir in the red cabbage and season with Roasted Garlic Sea Salt and a few grinds freshly ground black pepper. Stir. |
| 4. | Add the vinegar, sugar and water. Bring to a boil. Reduce to a simmer, cover and cook until cabbage is tender – 25-35 minutes. Taste and season with additional salt, pepper and sugar. Drizzle with Champagne Pear Balsamic Vinegar before serving. |
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