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–+ servings

Braised Red Cabbage: RELOADED

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
An image showcasing a bowl of braised red cabbage. The cabbage appears tender and slightly wilted, infused with savory spices and aromatics. Specks of seasoning and herbs are visible throughout the dish, adding depth to its appearance.
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour
Yield: 4 servings

Software

  • 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

Procedure

  • 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.