Braised Red Cabbage with Apples

Photography, styling and recipe by Sara Ghedina

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be fantastic meal in an of themselves. TABLE’s West Coast contributor, Sara Ghedina, tucked into some cold-weather classics which blend the irreverence and freshness of California, where she lives, with the culinary wisdom of Europe, where she was born and raised. Buon appetito!

Braised Red Cabbage with Apples

Serves 5 to 6

Sweet and savory with a hint of fall spices, this colorful, healthy dish of German tradition is typically paired with pork or sausage, but it also goes well with a Sunday roast or a holiday meal. To save time, make it a couple of days in advance, and reheat before serving.

1 large red cabbage (2 to 2 1/2 lb), quartered, cored, and cut crosswise in thin strips

4 tbsp extra-virgin olive oil

2 small leeks, thinly sliced

1/3 cup balsamic vinegar

2 tart apples (such as Braeburn or Granny Smith), peeled, cored, quartered and sliced

1 1/2 tbsp brown sugar

1/4 tsp ground allspice

Salt and freshly ground pepper, to taste

1/3 cup raisins

Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the leeks. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring until the mixture is golden, about 3 minutes, then add the apples and stir for 2 to 3 minutes.

Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the sugar, allspice, remaining balsamic vinegar, and salt and pepper to taste. Toss together. Cover the pot, and cook over low heat for 20 minutes, stirring from time to time. Add raisins and continue cooking for another 10 minutes. You can cook it longer if you’d like the cabbage to be really soft, I like mine to retain a little bite to it.