This classic side dish transforms humble red cabbage into a vibrant, jewel-toned centerpiece for any meal. The deep purple hue of the cabbage contrasts beautifully with the bright tartness of Granny Smith apples, creating a dish that is as visually striking as it is delicious. Warm spices like cinnamon, nutmeg, and allspice add depth and complexity, while a splash of red wine and orange juice provides a subtle acidity that cuts through the richness. The thyme adds an earthy, aromatic note that ties everything together. Perfectly tender yet retaining a slight bite, this cabbage is ideal for holiday feasts, Sunday roasts, or as a comforting accompaniment to pork or poultry. It’s a timeless recipe that brings home-style warmth and international flair to your table, proving that simple ingredients can create extraordinary flavors when combined with care and technique.
Spiced Red Cabbage With Apples And Thyme
Description
This classic side dish transforms humble red cabbage into a vibrant, jewel-toned centerpiece for any meal. The deep purple hue of the cabbage contrasts beautifully with the bright tartness of Granny Smith apples, creating a dish that is as visually striking as it is delicious. Warm spices like cinnamon, nutmeg, and allspice add depth and complexity, while a splash of red wine and orange juice provides a subtle acidity that cuts through the richness. The thyme adds an earthy, aromatic note that ties everything together. Perfectly tender yet retaining a slight bite, this cabbage is ideal for holiday feasts, Sunday roasts, or as a comforting accompaniment to pork or poultry. It's a timeless recipe that brings home-style warmth and international flair to your table, proving that simple ingredients can create extraordinary flavors when combined with care and technique.Ingredients
Directions
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Preheat oven to 400°F (200°C).
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Place the shredded red cabbage, chopped apples, onion, red wine, orange juice, red wine vinegar, brown sugar, garlic, orange peel, thyme, cinnamon, nutmeg, and allspice into a heavy large ovenproof Dutch oven.
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Cover the Dutch oven tightly with its lid.
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Bake in the preheated oven until the cabbage is tender, approximately 1 hour.
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Carefully transfer the Dutch oven to the stovetop.
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Uncover and bring the mixture to a boil over medium-high heat, stirring occasionally, until the juices thicken slightly, about 5 minutes.
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Taste and season with salt and pepper as needed.
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Serve warm or at room temperature.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 115.8kcal
- % Daily Value *
- Total Fat 0.5g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 42.0mg2%
- Total Carbohydrate 29.1g10%
- Dietary Fiber 8.4g34%
- Sugars 18.6g
- Protein 3.3g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
