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Braised Red Cabbage with Apples in Balsamic Vinegar

 Braised Red Cabbage with Apples in Balsamic Vinegar

As the autumnal weather creeps in and gently reminds us of the wintry season ahead, I get excited about all of the things that I have been itching to get into: black wellies bought in August from Forever 21 (Coachella will never have a muddy moment, so I will save them for the rain + mudslides of Laurel Canyon and Malibu), scrummy jumpers and scarves collected over the years, (red cashmere scarf bagged today for Jake. 50 cents. hello) and alternating my two vintage trench coats: A vintage army green YSL and a wheat colored Burberry, also picked up in a thrift shop. I’m in LA, so I’m doing a flippin’ rain dance over here. It’s a hard one to accept: I live in the land of the flip flop.

I feel like I’ve dusted off one of my old film cameras today. This one’s an oldie but goodie that I come back to time and time again. It’s easy to prepare, so pretty on the plate, and toe tappingly tasty. The main event: The cabbage is slow cooked, which leaves you with a satiny caramelized sweetness, and a tart tang of granny smith apples.  

Braised Red Cabbage with Apples in Balsamic Vinegar

olive oil
1 medium head of red cabbage, cored, outer leaves removed, and roughly chopped
2 medium granny smith apples cored, peeled, and cubed 
1 large onion chopped
1/4 cup balsamic vinegar
2 tablespoons of butter
1 tablespoon unbleached organic sugar 
pinch of ground allspice
sea salt and ground fresh black pepper to taste
1/4 bunch of fresh flat leaf parsley chopped

1. In a large pot, pour a nice helping of olive oil to the vegetables. Heat the oil and add the onions, cooking until tender.
2. Add the red cabbage, balsamic vinegar, apples, butter, sugar, salt and pepper. Stir to incorporate the ingredients. Bring down the heat to low, cover, then cook for an hour.
3. Check the pot every so often to make sure that the veggies aren’t sticking. 
4.  Serve the red cabbage garnished fresh parsley.

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