Name: Red Cabbage with Raspberries, Onions and Apples
Yield: Serves 8 as a side-dish
Ingredients: 1/2 cup butter; 1/2 cup chopped shallots; 1 medium head red cabbage (about 2 3/4 pounds), thinly sliced; 2 cups thinly sliced onions; 2 Granny Smith apples, peeled, cored, thinly sliced; 3/4 cup raspberry vinegar; 1/2 cup sugar; 1 pint fresh raspberries or 2 cups frozen

This recipe originally accompanied epi:recipeLink="101021"Pork Medallions with Mustard Cream Sauce</epi:recipeLink>.

Recipe information

Yield
Serves 8 as a side-dish

Ingredients

1/2 cup butter

1/2 cup chopped shallots

1 medium head red cabbage (about 2 3/4 pounds), thinly sliced

2 cups thinly sliced onions

2 Granny Smith apples, peeled, cored, thinly sliced

3/4 cup raspberry vinegar

1/2 cup sugar

1 pint fresh raspberries or 2 cups frozen

Preparation

Melt butter in heavy large pot over medium heat. Add shallots and sauté until tender, about 2 minutes. Add cabbage, onions, apples, vinegar and sugar to pot. Cook until cabbage is limp, stirring frequently, about 15 minutes. Add raspberries. Cook until most of liquid has evaporated, about 25 minutes. Season to taste with salt and pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

TagsSalad Red Cabbage Cabbage Leafy Greens Vegetable Raspberry Berry Fruit Onion Root Vegetable Apple Side Starter Dinner Vegetarian Gluten Free Nut Free Make Ahead Saute Bon Appétit

Recipe notes

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