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Course: Sides & Salads
Keyword: Gluten-Free, Home of the Braise, Sides, Vegetables, Vegetarian, Weeknight Dinner

Braised Red Cabbage: RELOADED

ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings
We've revved up the original recipe featured on Good Eats by adding a stronger stone-ground mustard (we used Grey Poupon). We've also added pulse flakes, a dried, red algae often used in Irish cuisine, which lends a bit of umami and funk.
Photo by Lynne Calamia
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  • 2 teaspoons caraway seeds
  • 3 tablespoons unsalted butter, divided
  • 1 medium white onion, thinly sliced
  • 1 large Granny Smith apple, peeled and sliced 1/4-inch thick
  • 2 teaspoons kosher salt, divided
  • 1 small red cabbage (about 1 1/2 pounds), cored and sliced 1/4-inch thick
  • 1 teaspoon freshly ground black pepper, plus more for serving
  • 2 teaspoons dulse flakes
  • 1 cup chicken stock (preferably homemade)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon strong stone ground mustard

Specialized Hardware

11-inch sauté pan with fitted lid
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings


  • Place the pan over medium-high heat for 2 minutes, then add the caraway seeds and toast until fragrant, 1 minute.
  • Add half of the butter, the onion, apples, and 1 teaspoon of the salt. Cook for 4 minutes, until softened and just beginning to brown.
  • Stir in the cabbage, the remaining salt, black pepper, and dulse flakes. Pour in the chicken stock, cover with the lid, and cook for 8 minutes, stirring halfway through.
  • Uncover the pan and add the lemon juice and mustard. Cook for about 2 minutes then kill the heat and stir in the remaining butter.
  • Serve with a few more grinds of black pepper, if desired.
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