Braised Red Cabbage With Toasted Hazelnuts Recipe

Name: Braised Red Cabbage With Toasted Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter (or canola oil); 1/4 cup shallot, finely chopped; 1 cup apple, peeled and diced (approximately 1 large apple); 1 (2 1/2 lb) red cabbage, cored, tough outer leaves removed and thinly sliced; 2 tablespoons apple cider vinegar; 1 cup dry red wine, divided; 1 tablespoon honey (or agave for vegans); salt; 4 fresh thyme sprigs; 12 juniper berries; pepper; 1 teaspoon caraway seed; 1 cup hazelnuts, toasted, skins removed and coarsely chopped

Servings: persons

2 tablespoons unsalted butter (or canola oil)
1/4 cup shallot, finely chopped
1 cup apple, peeled and diced (approximately 1 large apple)
1 (2 1/2 lb) red cabbage, cored, tough outer leaves removed and thinly sliced
2 tablespoons apple cider vinegar
1 cup dry red wine, divided
1 tablespoon honey (or agave for vegans)
salt
4 fresh thyme sprigs
12 juniper berries
pepper
1 teaspoon caraway seed
1 cup hazelnuts, toasted, skins removed and coarsely chopped

1
In a large casserole or Dutch oven, melt the butter and cook the shallots and apples over medium-low heat until soft and fragrant, about 5 minutes.
2
Stir in the cabbage, vinegar, three-fourths cup wine, the honey and 1 teaspoons salt. Tie the thyme and juniper berries in a cheesecloth bag and stir in with the rest of the ingredients. Cover the pot and bring to a slow simmer.
3
Simmer the cabbage until tender, about 1 hour, stirring occasionally to make sure that the cabbage doesn't stick to the bottom of the pan. Stir the remaining one-fourth cup wine into the pot halfway through cooking, and add additional water throughout the cooking process if the liquid evaporates and the cabbage becomes dry.
4
When the cabbage is almost done, toast the caraway seeds in a small saute pan over medium-high heat until fragrant, 2 to 3 minutes. Shake the pan frequently so the seeds do not burn. Remove from heat.
5
When the cabbage is tender, remove the pot from heat and season to taste with salt and pepper. Stir in the toasted caraway seeds, then cool, cover and refrigerate until needed. Reheat, adjust the seasoning if needed and serve sprinkled with toasted hazelnuts.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter (or canola oil), 1/4 cup shallot, finely chopped, 1 cup apple, peeled and diced (approximately 1 large apple), 1 (2 1/2 lb) red cabbage, cored, tough outer leaves removed and thinly sliced, and more.

Yes, Braised Red Cabbage With Toasted Hazelnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Braised Red Cabbage With Toasted Hazelnuts

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