Pickled Red Cabbage with Cranberries and Apple

Name: Pickled Red Cabbage with Cranberries and Apple
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT8H40M0.000S
Yield: 6 servings
Ingredients: 1/2 cup olive oil; 1 red onion, sliced; 1 medium apple, sliced (I like to use a Pink Lady or Fuji); 1 small red cabbage, sliced; Salt; 2 cups fresh cranberries; 2 cups sugar; 1/2 cup cider vinegar

Getting reviews...

It may be my German heritage, but I love cabbage. This dish is also hysterical because it reminds me of the scene in A Christmas Story when the kid keeps smashing his face into his red cabbage, mashed potatoes and meatloaf. Classic. At the restaurant I serve this side dish with lightly breaded pork cutlets and a super herbaceous chive spaetzle. Also, after sitting in the refrigerator overnight, the cabbage will be almost translucent and really glossy. Beautiful.

Level: Easy
Total: 8 hr 40 min

Prep: 10 min
Inactive: 8 hr
Cook: 30 min

Yield: 6 servings

Nutrition Info

Level: Easy
Total: 8 hr 40 min

Prep: 10 min
Inactive: 8 hr
Cook: 30 min

Yield: 6 servings
Nutrition Info

Ingredients

1/2 cup olive oil

1 red onion, sliced

1 medium apple, sliced (I like to use a Pink Lady or Fuji)

1 small red cabbage, sliced

Salt

2 cups fresh cranberries

2 cups sugar

1/2 cup cider vinegar

Directions

In a large saute pan, heat the olive oil and saute the red onions with the apples until they are slightly golden, about 5 minutes. Add the red cabbage, season with salt and saute until the cabbage begins to wilt, 5 to 10 minutes. Add the cranberries, sugar and vinegar and cook until the juices reduce and the cabbage looks glossy, about 15 minutes. Chill the cabbage and cranberry mixture overnight. It can be served both warm or cool, according to one's taste.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Erin Zircher, The Boarding House, Nantucket, MA