Recipe courtesy of Erin Zircher

Pickled Red Cabbage with Cranberries and Apple

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
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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

  1. 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.

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