Braised Red Cabbage
We wanted to transform humble cabbage into a dish that would not be out of place on the holiday table.
Why This Recipe Works
This German American dish is all about balancing sweet and sour. In order to do so, we braise the cabbage in orange juice concentrate (to save time reducing orange juice), red wine, and brown sugar. Removing the lid partway through cooking allows the braising liquid to reduce to a thick, syrupy glaze. Finishing the dish with a tart Granny Smith apple, butter, and chopped parsley brings everything together.
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