What is the tastiest way to cook red cabbage?

Many people believe slow braising is the tastiest method. Cooking red cabbage with apples, vinegar, and a little sugar creates a rich sweet-and-sour flavor that develops beautifully over time.

How to make Polish cabbage?

Traditional Polish red cabbage is made by braising shredded cabbage with onions, apples, vinegar, sugar, and spices until tender. Slow cooking allows all the flavors to blend together.

What is the Polish cabbage dish called?

The dish is commonly called Kapusta Czerwona. In some regions of Poland, especially Silesia, it may also be known as Modra Kapusta.

What is Martha Stewart Polish stuffed cabbage?

Martha Stewart's Polish stuffed cabbage recipe refers to Gołąbki (stuffed cabbage rolls). While both dishes feature cabbage, Gołąbki are cabbage leaves filled with meat and rice, while Kapusta Czerwona is a braised red cabbage side dish.

Can I make Polish red cabbage ahead of time?

Yes. In fact, many cooks prefer making it a day ahead because the flavors deepen and improve overnight.

Polish Red Cabbage (Kapusta Czerwona)

Name: Polish Red Cabbage (Kapusta Czerwona)
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Polish
Ingredients: 1 large red cabbage (about 2½ pounds / 1.1 kg), shredded; 2 medium Granny Smith apples, peeled and grated; 1 medium yellow onion, diced; 2 tablespoons butter; 3 tablespoons apple cider vinegar; 2 tablespoons granulated sugar; 1 cup (240 ml) water or vegetable broth; 4 whole cloves; 1 bay leaf; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon cornstarch; 2 tablespoons cold water

Description

A traditional Polish red cabbage recipe featuring tender braised cabbage, apples, vinegar, and warm spices for the perfect sweet-and-sour side dish.

Ingredients

Units Scale

1 large red cabbage (about 2 1/2 pounds / 1.1 kg), shredded
2 medium Granny Smith apples, peeled and grated
1 medium yellow onion, diced
2 tablespoons butter
3 tablespoons apple cider vinegar
2 tablespoons granulated sugar
1 cup (240 ml) water or vegetable broth
4 whole cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water

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Instructions

Prepare the vegetables by removing the tough core from the cabbage and slicing it into very thin strips. Peel and grate the apples and finely dice the onion.
Cook the onion by melting the butter in a large Dutch oven over medium heat. Add the onion and cook until soft, fragrant, and translucent.
Add the cabbage and stir thoroughly so every piece becomes coated with butter and onions.
Mix in the apples and stir until evenly distributed throughout the cabbage.
Add the seasonings including vinegar, sugar, cloves, bay leaf, salt, pepper, and water.
Bring everything to a simmer while stirring frequently to ensure the ingredients are evenly combined.
Cover and braise slowly over low heat for 60 to 75 minutes. Stir every 10 to 15 minutes and add a splash of water if necessary.
Test for tenderness by tasting a small piece. The cabbage should be soft but not mushy.
Adjust the flavor with additional vinegar for more tang or sugar for extra sweetness.
Thicken if desired by stirring together cornstarch and water before mixing it into the cabbage.
Cook for another 2 to 3 minutes until slightly thickened.
Remove the bay leaf and cloves before serving warm.

Notes

This recipe tastes even better the next day, making it perfect for holidays and entertaining.

Adjust the sweet-and-sour balance to suit your preferences.

For extra depth, add a spoonful of plum or raspberry preserves during the final minutes of cooking.

Prep Time: 20 minutes
Cook Time: 75 minutes
Category: Side Dish
Cuisine: Polish

Nutrition

Calories: 110
Sugar: 12g
Sodium: 320mg
Fat: 3g
Carbohydrates: 20g
Fiber: 5g
Protein: 2g