Herb-Infused Spiced Red Cabbage with Apples and Wine
Indulge in our family's cherished recipe for Spiced Red Cabbage with Apples and Wine, a vibrant and aromatic dish inspired by traditional German flavors. This delightful combination of finely shredded red cabbage, sweet apples, and fragrant spices melds beautifully with rich wines, creating a side dish that truly elevates any meal. It's a versatile accompaniment for holiday roasts, sausages, and classic German meats, making it perfect for festive gatherings or cozy weeknight dinners. The balance of sweet and savory flavors allows the dish to shine alongside hearty protein sources like turkey, beef, or ham. A fantastic make-ahead dish that not only freezes well but also improves in taste after a day or two, it’s a wonderful solution for busy cooks looking to add a touch of tradition and comfort to their table. As adapted from the celebrated book 'Aquavit and the New Scandinavian Cuisine' by chef Marcus Samuelsson, we hope you enjoy this dish as much as our family does!
6-8
Servings
40
Calories
13
Ingredients
Ingredients
Pork fat or bacon
1/4 cup (Chopped)
Red onion
1 large (Finely chopped)
Fresh ginger
2 inches (Peeled and finely chopped)
Cinnamon stick
1 (Whole)
Red cabbage
1 large (Tough outer leaves removed, quartered, cored, and finely shredded)
Fresh marjoram
1 sprig (Whole)
Garam masala
1/2 teaspoon (Ground)
Red wine vinegar
1/2 cup (N/A)
Ruby port or Madeira wine
1/2 cup (N/A)
Brown sugar or maple syrup
1/2 cup (N/A)
Bay leaf
1 (Optional, whole)
Whole clove
1 (Optional, whole)
Firm apple
1 (Chopped, optional)
Instructions
1
In a large skillet or Dutch oven, heat the chopped pork fat or bacon over low heat. Stir occasionally and cook until the fat has rendered, which takes about 20 minutes for pork fat or 10 minutes for bacon.
2
Once the fat is rendered, add the finely chopped onion, peeled and chopped ginger, and the cinnamon stick. Increase the heat to medium and sauté for about 5 minutes until the onion becomes soft and translucent.
3
Introduce the shredded cabbage to the skillet, stirring it in and cooking over medium heat. For a deeper, caramelized flavor, allow the cabbage to brown slightly for about 10 minutes. (Feel free to skip this step if short on time.)
4
Next, add the fresh marjoram, garam masala, red wine vinegar, and either ruby port or Madeira wine into the mix. Stir well to ensure the cabbage is coated. If desired, add the optional bay leaf, whole clove, and chopped apple at this stage.
5
Reduce the heat to medium-low. Cover the pot and let the mixture simmer for 1 to 1 1/4 hours, stirring occasionally to prevent sticking. The cabbage should become tender and flavorful.
6
Remove the lid and continue to cook for another 15 minutes, stirring frequently to evaporate some liquid.
7
Incorporate the brown sugar or maple syrup and cook for an additional 15 minutes or until most of the liquid has evaporated, resulting in a thick, flavorful mixture.
8
Before serving, remove the cinnamon stick and bay leaf. Enjoy your deliciously spiced red cabbage dish!
Nutrition Information
2g
Fat
6g
Carbs
1g
Protein
1g
Fiber
3g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Herb-Infused Spiced Red Cabbage with Apples and Wine.
What are the primary flavors of this dish?
The dish features a vibrant and aromatic combination of finely shredded red cabbage, sweet apples, and fragrant spices like cinnamon and ginger, balanced with rich wine and vinegar.
How many servings does this recipe make?
This recipe yields approximately 6-8 servings.
What is the calorie count per serving?
Each serving contains approximately 40 calories.
How long does it take to render the pork fat or bacon?
It takes about 20 minutes for pork fat or 10 minutes for bacon when cooked over low heat.
What type of onion should be used?
The recipe calls for one large red onion, finely chopped.
How much ginger is required and how should it be prepared?
You will need 2 inches of fresh ginger, which should be peeled and finely chopped.
Should the cabbage be browned before simmering?
Allowing the cabbage to brown for about 10 minutes adds a deeper, caramelized flavor, though this step can be skipped if you are short on time.
What kind of wine is recommended for this recipe?
The recipe suggests using 1/2 cup of either ruby port or Madeira wine.
Can I substitute the brown sugar?
Yes, you can use maple syrup as an alternative to brown sugar.
What spices give this dish its unique aroma?
The aroma comes from a cinnamon stick, fresh marjoram, and ground garam masala.
Are there any optional ingredients I can add?
Yes, you can optionally add a bay leaf, a whole clove, and a firm chopped apple.
How long should the cabbage simmer?
The cabbage should be covered and simmered for 1 to 1 1/4 hours until tender.
When should the cinnamon stick be removed?
The cinnamon stick should be removed just before serving the dish.
Is this a good make-ahead dish?
Yes, it is a fantastic make-ahead dish that actually improves in taste after a day or two.
Can this red cabbage dish be frozen?
Yes, this dish freezes very well, making it convenient for meal planning.
What type of vinegar is used?
The recipe requires 1/2 cup of red wine vinegar.
What should I serve with this spiced red cabbage?
It pairs beautifully with holiday roasts, sausages, turkey, beef, ham, and other classic German meats.
Who is the original inspiration for this recipe?
This recipe is adapted from chef Marcus Samuelsson's book 'Aquavit and the New Scandinavian Cuisine'.
How do I ensure the mixture becomes thick and flavorful?
After simmering, cook the cabbage uncovered for 15 minutes, then add the sweetener and cook for another 15 minutes until most liquid has evaporated.
What is the fat content per serving?
Each serving contains approximately 2 grams of fat.
How much fiber is in this dish?
There is approximately 1 gram of fiber per serving.
What is the carbohydrate count?
Each serving contains approximately 6 grams of carbohydrates.
Is there any protein in this dish?
Yes, there is approximately 1 gram of protein per serving.
How much sugar does it contain?
There are 3 grams of sugar per serving.
What kind of cabbage is needed?
One large red cabbage, with tough outer leaves removed, quartered, cored, and finely shredded.
What is the purpose of adding garam masala?
Garam masala provides a warm, complex spice profile that complements the traditional German flavors.
How is the apple prepared?
The apple should be a firm variety and chopped into pieces before being added to the mix.
Does this recipe contain any herbs?
Yes, it uses a sprig of fresh marjoram and an optional bay leaf.
Can I use white onion instead of red?
While the recipe specifies red onion for its flavor and color, a white or yellow onion could be used in a pinch, though the taste may vary slightly.