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Recipe

A Bite To Eat With Alice: Braised red cabbage with apple

Prep time: 
5
Cook time: 
25
Skill level: 
Low
Serves: 
4
A green bowl with bright red wilted cabbage in it

You can serve the cabbage warm or at room temperature. (ABC News: David Sier)

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a food literacy advocate, bestselling cookbook author, and creator of Phenomenom, a free digital toolbox helping teachers slip more serves of veg into the curriculum.

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Rachel Ward is a former model and actor who's turned her focus to regenerative agriculture and her farm.

She joined Alice in the kitchen, where she shared that she's never liked German food.

So Alice set out to change her mind on two classics — sauerkraut and cabbage.

Red cabbage and apple reducing in a pot

You want to make sure the cabbage has softened and wilted. (ABC News: David Sier)

This recipe appears in A Bite to Eat with Alice, a new nightly cooking show on ABC iview and weeknights at 6pm on ABC TV.

Find the full list of recipe credits here.

A Bite To Eat With Alice: Braised red cabbage with apple

Prep time: 
5
Cook time: 
25
Skill level: 
Low
Serves: 
4

Ingredients

Method

  1. Place a large, heavy-based frying pan onto medium heat. Add the sliced cabbage, onion and apples then the stock, apple cider vinegar and juniper berries. Cook down, stirring regularly until the liquid has evaporated and it has all softened, approximately 15-20 minutes.
  2. Once the cabbage has wilted and is all cooked down, add in the butter, salt, pepper, and a pinch of sugar and continue to cook for another 5-8 minutes to bring out flavour and colour.
  3. Take off the heat and let it cool for a few minutes. Stir through the sauerkraut, check for seasoning and adjust. Serve warm or at room temperature. 
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