No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Red Cabbage With Apples

  • Yield: 8 servings


  • 1 small head of red cabbage
  • Two-thirds cup red wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoons butter
  • 2 medium cooking apples, cored and cut into chunks
  • One-half cup finely chopped onions
  • 1 whole onion, peeled and pierced with 2 whole cloves
  • 1 bay leaf
  • 1 cup boiling water
  • 3 tablespoons dry red wine (optional)


  • Wash the cabbage well and remove any tough outer leaves. Cut it into quarters. Shred the cabbage into one-eighth-inch wide strips by hand or using a food processor. Put the cabbage into a large mixing bowl. Add the vinegar and sugar and toss to coat evenly.
  • In a heavy casserole, heat the butter, then add the apples and chopped onions. Cook, stirring frequently until the apples are lightly browned, about 5 minutes. Add the cabbage, the whole onion with cloves, the bay leaf, and boiling water to the casserole. Stir to mix well. Bring to a boil, then cover, reduce the heat to a simmer, and cook for one and one-half hours to 2 hours. Check occasionally to see if cabbage is too dry; if so, add a little hot water. When the cabbage is done there should be almost no liquid left in the casserole.
  • Remove the whole onion and the bay leaf. Stir in the red wine if using. Serve warm.

Recipe Details