WHY THIS RECIPE WORKS This German-American dish, traditionally served with sausages, is all about balancing sweet and sour flavors. In order to achieve this, we braised the red cabbage in orange juice concentrate, red wine, and brown sugar. Removing the lid partway through cooking allowed the braising liquid to reduce to a thick, syrupy glaze. Finishing the dish with a tart Granny Smith apple, butter, and chopped parsley brought everything into harmony. We developed this recipe with inexpensive Cabernet Sauvignon, but any dry red wine will work.

Serves 6 to 8

Total time: 1 hour 45 minutes

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 onion, halved and sliced thin
• 1 head red cabbage (2 pounds), cored and sliced ½ inch thick
• 1 cup dry red wine
• ½ cup frozen orange juice concentrate
• 1½ tablespoons packed brown sugar
• Salt and pepper
• 1 Granny Smith apple, peeled, cored, and cut into ¼-inch pieces
• 3 tablespoons minced fresh parsley

PREPARATION

1. Melt 2 tablespoons butter in Dutch oven over medium heat.
2. Add onion and cook until softened and golden, 7 to 9 minutes.
3. Stir in cabbage, wine, orange juice concentrate, sugar, 1¼ teaspoons salt, and ½ teaspoon pepper and bring to simmer.
4. Cover, reduce heat to low, and cook for 45 minutes.
5. Stir in apple.
6. Increase heat to medium-low and cook, uncovered, until cabbage is tender and liquid is syrupy, 25 to 30 minutes.
7. Off heat, stir in parsley and remaining 1 tablespoon butter.
8. Season with salt and pepper to taste.
9. Serve.