Visit Harvest, one of the Restaurants at the Hotel Hershey where Chef Ken Gladysz prepares Apple Braised Red Cabbage with Dried Cranberries.
Apple Braised Red Cabbage with Dried Cranberries
1ea ( 2#) – Red Cabbage, Medium, Rough Julienne
- 1ea (8oz) – Granny Smith Apples, Small Diced
- 1ea. (8oz) – Red Onion, Cleaned, Trimmed, Small Diced
- 4oz – Apple Cider Vinegar
- 6oz – Dried Cranberries
- 16oz – Apple Juice
- 16oz – Vegetable Stock
- 2T – Brown Sugar
- 2ea – Bay Leaves
- 2T – Grape, or Lingon Berry Jelly
- Salt & White Pepper
In a clean bowl place julienne cut cabbage, diced apple & onion, vinegar, cranberries, and 2 Tbsp salt. Mix very well, and then place cabbage mixture into rectangle pan. Cover with plastic and place weight on top. Refrigerate overnight.
Remove cabbage from pan, and place into braising pot. Add apple juice, vegetable stock, brown sugar, and bay leaves. Carefully mix well. Place pot on stove over medium-high heat. Bring to boil, reduce to a simmer, cover and cook for 2 hours, or until cabbage is done as desired. Make sure you check cabbage occasionally to make sure there is still liquid. If liquid is low just add a little more stock.
Remove cabbage from heat, take out bay leaves; add jelly, and season with salt, and pepper. Mix well, taste, and adjust seasoning if necessary.
Serve warm or cool as desired. The cabbage in my opinion tastes best when it sits at least overnight.