Braised Cabbage with Apples

This classic European winter dish pairs marvelously with crispy potatoes or rice. Cruciferous vegetables, such as cabbage, broccoli, radishes, and collard greens, contain phytochemicals that may help to protect against some of the most deadly cancers.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 8


  • 1 small head red cabbage (about 2 lbs.)
  • 1 tsp. salt
  • Pinch of grated nutmeg
  • 1 Tbsp. oil
  • 1 Tbsp. red wine vinegar
  • 4 Granny Smith apples, peeled, cored, and cut into 1⁄4-inch slices
  • 1 Tbsp. brown sugar


  • Wash cabbage and discard tough outer leaves; quarter, core, and thinly slice it (julienne). Sprinkle shredded cabbage with salt and nutmeg. Heat oil in a large Dutch oven or ovenproof casserole dish with a tight-fitting lid; add cabbage and red vinegar. Cover and cook over a low heat for at least 1 hour, either on the stovetop or in a low (325 degree) oven.
  • Add the apples and sugar; cook for another 30 minutes, until cabbage is very tender and apples are mostly dissolved.