Red cabbage is usually used for salads. She looks great in them – bright and juicy. But there are almost no recipes where red cabbage acts as a hot dish – this is understandable, cabbage loses its color and turns into a dull, limp substance. Nevertheless, there is a way to preserve color and it is simple. So that the beets in the borsch do not darken and it is dark red, what do you add? Vinegar. Here is the same story: any acid fixative stain – vinegar, freshly squeezed apple juice or even cider – all this will save the cabbage from sad color changes.
But there is one more circumstance – during any heat treatment, such cabbage loses its taste to a large extent. And here there is a solution, which is not entirely overarching, but nonetheless. This cabbage is unusually sweet note – just caramelize it and a wonderful side dish is ready.
- 50 g butter
- 1 red onion, finely chopped
- 1 cinnamon stick
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 red cabbage, chopped not too finely
- 1 sour apple, chopped
- 3 tablespoons cane sugar
- 150 ml balsamic vinegar
- 2 tablespoons mashed cranberries
Melt the butter in a large saucepan and add the onions. On medium heat, let the onions stand for 1 minute and add all the spices, let it stew for another minute. Now add the cabbage, fry for a minute, and then send the apple, sugar and vinegar to the stewpan. Reduce heat to a minimum, mix well, cover and simmer for 45 minutes, stirring occasionally.
Now it remains to add cranberries and leave the cabbage on fire for another 25 minutes. Such cabbage is good both hot and cold.