Braised German Cabbage
Braised German cabbage is red cabbage, apple and onion marinated overnight in red wine and warm spices, then braised in the Possible Cooker Pro. A spoonful of lingonberry preserves or spiced cranberry jelly is the delicious surprise.
Servings: 8 servings
Calories: 84kcal
Equipment
- Ninja Possible Cooker Pro (or a slow cooker, or a pot on the stove)
- Gallon-size zip-top bag (or a plastic container with a lid)
Ingredients
Cabbage and Marinade
- 1 head red cabbage also called purple cabbage; about 2½ to 3 pounds, 6 to 8 cups once sliced
- 1 Granny Smith apple or any apple you like; peeled and sliced or grated
- 1 medium yellow or sweet onion sliced about ¼ inch thick
- ¼ cup red wine vinegar
- ¾ cup dry red wine I use Pinot Noir; Merlot also works
- 1 cinnamon stick use half if yours is long and you want less cinnamon
- 1 tablespoon white sugar or brown sugar
- 1 teaspoon black pepper
- 1 teaspoon fine grind sea salt or kosher salt
- 6 whole cloves about 6
For Braising
- 4 tablespoon lingonberry preserves or spiced cranberry jelly ¼ cup; homemade cranberry preserves also work
Instructions
- Peel off a few of the outer leaves of the cabbage. With a long, sharp knife, cut straight down through the middle of the head. Remove a few more outer leaves until you get down to the nice-looking ones. Set each half flat side down for stability and cut straight down again to make quarters, then cut the stem out of each quarter.1 head red cabbage
- Slice each quarter about ¼ inch thick. When a piece starts to get unstable, turn it over so it sits flat and keep slicing. As you go, load the sliced cabbage into a gallon-size zip-top bag. You should have 6 to 8 cups.
- Slice the onion about ¼ inch thick and add it to the bag. Peel the apple, then slice it (or grate it, if you prefer) and add it to the bag.1 medium yellow or sweet onion, 1 Granny Smith apple
- Pour in ¼ cup of red wine vinegar and ¾ cup of dry red wine. Add the cinnamon stick, 1 tablespoon of sugar, 1 teaspoon of black pepper, 1 teaspoon of salt and about 6 whole cloves. Seal the bag and mix everything around so the seasonings are spread through the cabbage.¼ cup red wine vinegar, ¾ cup dry red wine, 1 tbsp white sugar, 1 tsp black pepper, 1 tsp fine grind sea salt, 6 whole cloves, 1 cinnamon stick
- Refrigerate for 12 to 24 hours. The cabbage will release more liquid as it marinates, which is exactly what you want.
- Pour everything from the bag, including all of the juices, into the pot of the Ninja Possible Cooker Pro. Add 4 tablespoons (¼ cup) of lingonberry preserves or spiced cranberry jelly and toss to combine.4 tbsp lingonberry preserves or spiced cranberry jelly
- Put the lid on with the steam hole toward the back. Turn the Possible Cooker Pro on, select the Braise function and press Start. There is no temperature setting on Braise. It defaults to 6 hours; change the time to 2 hours. You do not need to press Start again.
- When the 2 hours are up, take out a little cabbage and taste it for texture and for salt and pepper. Braise a little longer if you like your cabbage softer, and add salt and pepper only if you think it needs it. Remove the cinnamon stick and serve the cabbage without the juices.
Notes
PREP TIPS
• Slice the cabbage by hand rather than with the shredding blade on a food processor. Even the coarse shred comes out too fine, and slicing by hand gives the cabbage more texture. If you want finer, softer cabbage, the food processor is perfectly fine. COOKING TIPS
• At 2 hours the cabbage is tender with a little texture left. Check it and braise longer if you like it softer. PRESERVES TIPS
• Lingonberries are the traditional choice. They can be hard to find in the US, so I ordered an imported jar from Amazon.
• My spiced cranberry jelly tastes almost exactly like lingonberry preserves, and it is what I used in all of my test batches. It is a little less sweet than the lingonberry preserves and it is my personal favorite here. STORAGE
• Refrigerator: Store the cabbage with its juices and the cinnamon stick in an airtight container for up to 5 days.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm in a covered pot on the stovetop over medium-low heat, stirring now and then, until heated through. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Slice the cabbage by hand rather than with the shredding blade on a food processor. Even the coarse shred comes out too fine, and slicing by hand gives the cabbage more texture. If you want finer, softer cabbage, the food processor is perfectly fine. COOKING TIPS
• At 2 hours the cabbage is tender with a little texture left. Check it and braise longer if you like it softer. PRESERVES TIPS
• Lingonberries are the traditional choice. They can be hard to find in the US, so I ordered an imported jar from Amazon.
• My spiced cranberry jelly tastes almost exactly like lingonberry preserves, and it is what I used in all of my test batches. It is a little less sweet than the lingonberry preserves and it is my personal favorite here. STORAGE
• Refrigerator: Store the cabbage with its juices and the cinnamon stick in an airtight container for up to 5 days.
• Freezer: Freeze in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Warm in a covered pot on the stovetop over medium-low heat, stirring now and then, until heated through. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 84kcal | Carbohydrates: 16g | Protein: 2g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 322mg | Potassium: 292mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1186IU | Vitamin C: 61mg | Calcium: 56mg | Iron: 1mg