Braised Red Cabbage

Braised red cabbage is a very popular side dish in Slovenia. It cannot be missed on St Martin’s day in November, when it is served with roast duck or goose, and mlinci, though it can also be served with other meat (for example, pork) and mashed potatoes.

You can read more about St Martin’s day here.

Recipe

Ingredients:

Braised Red Cabbage

• 1000 g red cabbage, finely chopped

• 90 g sugar

• 100 g butter

• 2 onions, finely chopped

• 4 apples with cores removed, peeled and grated

• 1 tsp caraway

• 250 ml red wine

• vegetable stock as needed (around 400-5o0 ml)

Instructions:

1. In a heavy-bottomed sauce pan, heat the sugar on medium heat until it melts and begins to caramelize.

2. Add butter and onion and sauté until the onion becomes translucent.

3. Add chopped red cabbage and grated apple and sauté for another minute or two.

4. Add the caraway, wine, and salt to taste. Reduce the heat, cover the saucepan with a lid, and let it braise slowly for about an hour. Stir occasionally and add vegetable stock to keep the mixture moist—it should never be dry. At the end, adjust the seasoning with a bit more salt if necessary.

5. The side dish is ready to be served.