Kapusta Czerwona
Warm braised Polish spiced red cabbage slowly simmered with grated tart apples, onions, whole cloves, apple cider vinegar, and a touch of redcurrant jelly for a sweet-sour winter side.
Ingredients
- • 600g red cabbage, finely shredded and core removed
- • 1 large tart cooking apple (such as Antonówka or Granny Smith), peeled and grated
- • 1 medium red onion, finely diced
- • 30g butter or bacon drippings
- • 3 tbsp apple cider vinegar
- • 2 tbsp brown sugar or redcurrant jelly
- • 3 whole cloves and 1 bay leaf
- • 100ml water or dry red wine
- • Sea salt and freshly ground black pepper
Preparation Steps
Finely shred the red cabbage. Toss in a large bowl with the apple cider vinegar and half a teaspoon of salt; the acidity locks in the vivid magenta colour.
Melt the butter in a heavy saucepan or Dutch oven over medium heat. Sauté the diced red onion for 4 minutes until soft. Add the grated tart apple and cook for another 2 minutes until sweet and fragrant.
Add the shredded cabbage to the pot along with the water, brown sugar, whole cloves, bay leaf, and black pepper. Bring to a boil, cover tightly, and simmer on low heat for 30 to 35 minutes until tender.
Remove the cloves and bay leaf. Taste the cabbage, adjusting with an extra splash of vinegar or sugar to achieve the authentic Polish balance of sweet and sour. Serve warm alongside roast meats or roulades.