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Braised Red Cabbage

Braised Red Cabbage

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  • 1/4 cup (1/2 stick) butter
  • 1 2-pound head of red cabbage, quartered, cored, very thinly sliced (about 14 cups)
  • 1/2 teaspoon (or more) salt
  • 3 tablespoons dry red wine or hard cider
  • 1 tablespoon red wine vinegar or apple cider vinegar

Recipe Preparation

  • Melt butter in heavy large pot over medium heat. Add sliced cabbage and 1/2 teaspoon salt; stir and toss constantly until cabbage begins to wilt, about 7 minutes. Add red wine or hard cider and sauté until liquid evaporates, about 10 minutes. Add red wine vinegar or apple cider vinegar; stir constantly until cabbage is tender and turns bright fuchsia color, about 13 minutes longer. Season to taste with pepper and more salt, if desired. DO AHEAD Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, stirring over medium heat, before serving.

Recipe by Judy Rodgers of Zuni Caf in San Francisco CAReviews Section

Braised Red Cabbage

If there is one dish I have to make at Christmas it is this one, forget the sprouts, stuff the turkey (sorry I couldn’t resist that gag), but for me Christmas wouldn’t be the same without braised red cabbage.

I love the taste, I love the colour, but most of all I love how the aromas of cloves, cinnamon and nutmeg fill the house and make it smell and feel like Christmas. Plus it’s really easy to make and it’s a great make ahead dish for Christmas and beyond!

A great make-ahead dish

I usually make this on Christmas eve. It’s delicious with roast duck, lentils and mashed potato and brilliant reheated the next day and served with turkey and all the trimmings.

This recipe makes at least enough for 6 people for 2 days, if not more. Making it on Christmas eve means that’s one Christmas dish I’ve got done and out of the way before Christmas Day has even started. Plus having those gorgeous, Christmassy aromas wafting through my house really puts me in the mood for Christmas!

How to reheat braised red cabbage

To reheat this spiced red cabbage on Christmas Day is a doddle: just place the cabbage in a saucepan and add about 100 ml water. Heat gently with a lid on until the cabbage is hot (about 5 minutes) and serve! Easy peasy.

What to serve with Braised Red Cabbage?

This delicious spiced red cabbage pairs really well with roast meats such as turkey, duck and chicken. It would go brilliantly with…

Braised Red Cabbage With Apples

This is an adaptation of a classic cabbage dish that I never tire of. The cabbage cooks for a long time, until it is very tender and sweet. I like to serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you don’t want to make such a large amount.


  • 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
  • 2 tablespoons canola oil
  • 1 small onion, thinly sliced
  • 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
  • About 1/3 cup balsamic vinegar
  • ¼ teaspoon ground allspice
  • Salt
  • freshly ground pepper to taste
Nutritional analysis per serving (8 servings)


  1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, lidded skillet or casserole, and add the onion. Cook, stirring, until just about tender, about three minutes. Add 2 tablespoons of the balsamic vinegar and cook, stirring, until the mixture is golden, about three minutes, then add the apples and stir for two to three minutes.
  2. Drain the cabbage and add to the pot. Toss to coat thoroughly, then stir in the allspice, another 2 tablespoons balsamic vinegar, and salt to taste. Toss together. Cover the pot, and cook over low heat for one hour, stirring from time to time. Add freshly ground pepper, taste and adjust salt, and add another tablespoon or two of balsamic vinegar as desired.

Advance preparation:This dish tastes even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.

  • 1 head of red cabbage
  • 4 tablespoons butter
  • 1 large onion, peeled
  • 2 cloves
  • 1/2 cup red wine
  • 1 cup chicken bouillon
  • 2 tablespoons sugar
  • bay leaf
  • salt and pepper
  • 2 apples, diced

Cut the cabbage in four and then cut out the stem. Chop the cabbage finely or use a food processor to shred it.

In a large solid pot (the original French recipe says this is best done in a cast iron pot ), melt the butter. Add the cabbage and cook, stirring, for 5 minutes.

Poke the onion with the two cloves and add it to the pot along with the red wine and bouillon. Stir in the sugar and bay leaf and season with salt and pepper. Cook covered for 1 h 15 min on low heat, stirring occasionally. Add a little more wine if needed.

Add the apple to the cabbage and cook 15 minutes more. Season to taste. Aim for a good equilibrium between the sweet, salty and acidic flavors of this dish.

Makes 8 servings or more depending on the size of the cabbage.

  • For a more acidic flavor you can substitute red wine vinegar for part or all of the wine, and don't hesitate to use that opened bottle of wine that's gone a bit off. It would be perfect for this dish.
  • For a more substantial dish, fry six ounces of bacon in the butter before you add the cabbage or try adding canned cooked chestnuts to the cabbage and apples at the end of the cooking.
  • Try adding other spices and flavors: a 1/2 teaspoon of cinnamon, orange zest, or 1/3 cup raisins would all work well.
  • Feel free to try this recipe with green cabbage and white wine. It will work just as well.

Store in refrigerator and microwave to rewarm the next day. Since one cabbage tends to make a lot you're bound to have leftovers. This is a good deal, because you won't have to think about what vegetable to serve with your next meal!

Braised Red Cabbage with Bacon

Bacon is most commonly cooked on the stovetop or in the oven. If you’re opting for the former, start with a cold pan with the bacon strips touching, but not overlapping. Set the burner on low and allow the bacon to slowly release its fat. As it begins to cook, use tongs to flip the strips and fry them on their opposite sides. Continue to flip and turn until the bacon is browned evenly. Let the cooked bacon drain by carefully placing them on paper towels or a newspaper.

To cook bacon in the oven, simply line a large baking sheet with aluminum foil and arrange the bacon strips on its surface. If your baking sheet does not have grooved edges, be sure to fold the aluminum corners upwards to catch excess grease. Bake at 400°F for ten to 20 minutes (depending on your texture preference), remove, and place bacon strips on paper towels or a newspaper. The bacon will crisp as it cools.

How to Store Bacon

How to Freeze Bacon

How to Freeze Pork

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Cooking Smaller Portions!

This recipe is perfectly sized for serving as a side for two people.

Unfortunately, you will be hard-pressed to find a cabbage small enough for two!

Fortunately, there are solutions to this.

First of all red cabbage freezes really well, scale up this recipe to whatever size you want then portion it up in thick bags then freeze.

I say use thick bags because the best way to reheat the cabbage is boil in the bag!

Just defrost the bag of cabbage and then drop it in some gently simmering water for 10 minutes. This works so well because we are not driving off any more moisture when we reheat.

Secondly, if you have an Instant Pot you can try my one-pot Pork Chop, Red Cabbage with Prunes and Hazelnut recipe.

Yes, it is a shameless plug, but it is really good!

Related Video

My family loved this! I added more vinegar, apple cider, and caraway seeds. Very satisfying!

Both my husband and I LOVED it. I definitely put more vinegar in. Maybe more salt, can't remember. Many reviewers said it was great once they added sugar, but we didn't feel it needed any at all, and we are major sugar addicts. Could be because coming from a CSA, our cabbage was biodynamic  as local, high quality, and as recently-picked as can be, so it may have more natural sweetness than what youɽ buy in a supermarket. Cook it exactly as much as the crunch or lack of crunch as you want. I'll make this again and again.

Although this is probably an autumn/winter dish, I got a small head of red cabbage in my CSA share this week, along with a few leaves of kale. I sliced them both and had barely 7 cups, so I halved the recipe. I used hard cider and cider vinegar, as well as a pinch of demerara sugar. This was a really nice, balanced side dish. For those who said it was bland, don't be afraid to add more salt. That brings out the other flavors. Too many Na-phobes in this country!

Love this. I served this to my parents and sister (who only eats pizza), and they loved it. It's my favorite way to eat red cabbage. Easy to remember on the fly, which is key when you're looking for something to eat on a weeknight.

I used 1/2 the butter recommended, subbed apple sauce for the hard cider, added 1 tsp of honey and it came out great. Easy recipe that I'll make again and again.

add apples and honey insted of suger and marinate cabbage for two hours in wine

This came out perfect, not too crunchy, not too mushy. Followed advice of others and added some sugar, it rounds out the dish very well.

thanks a very tasty addition to my recipes. very good on a cold night and everyone loved it

this has become one of my stand-bys! very good and simple. i cut way down on the butter though, about by half, otherwise it is just really greasy.

This recipe was very easy to make. I don't find it bland at all. I used port wine, balsamic vinegar, and added a little brown sugar. It's delicious.

This is a tasty and easy way to prepare cabbage.

This made a great side dish. I used 1/4 stick butter a half hed of cabbage. I liked the taste but next time may add more vinegar and try some sugar. Don't be shy with the salt and pepper.

REALLY RICH and good. However, as another reviewer said, youɽ probably just want to serve it as a SMALL side dish. I did this a little differently--because I couldn't find the recipe when I was cooking it. I put the 1/4 stick butter in the iron pot, sliced the small head of cabbage as thin as I could with a knife and let it cook. Added some salt and pepper along the way and 2x added some super cheap wine (all I had). Cooked it on low for probably 1.5 hours stirring here and there. Never burned, came out great.

This was a very rich tasting dish. too much so. The first few bites were good, but then we couldn't eat anymore.

I made it first as directed in the recipe and found it lacking something, so I took the advice of several other reviewers and added more vinegar and some brown sugar. That really made it tastier. Because of the changes, I'm giving two forks, but it tastes closer to a three. I should also add that, while I wasn't very impressed, my family commented on how good it was.

I was inspired to make braised red cabbage after a visit to Hungary. This recipe needs way more vinegar. I added about 6 tablespoons of cider vinegar and 1 TBS of sugar. Also don't be afraid to add plenty of salt at the end. Came out fine with these additions but otherwise would have been very bland.

Absolute delicious comfort food! I used red wine and red wine vinegar, and added a couple T brown sugar and granny smith apple towards the end. I usually avoid red cabbage but I could eat this whole recipe by myself. The butter and brown sugar add a special taste & texture so it does not taste like you're eating vegetables. Some people commented that it was too cruncy or too mushy. I followed the cooking times exactly and found the texture to be perfect. Very yummy!!

I've already reviewed this, and by no means am I a chef. But after coming back and seeing the cooks talk about blandness. perhaps they're forgetting a very interesting ingredient called. Salt! Seriously, if you want this recipe to taste good just add salt and red wine vinegar and it'll taste great.

I didn't care for this recipe. Seems like wilting the cabbage in butter gave it a greasy coating that I believe also inhibited the cabbage from assuming the wine and cider flavors. Even after adding caraway seeds, the dish was, well, greasy and bland.

This is good, easy recipe. I used Lambrusco Reggiano and red wine vinegar. I finished it with a little goat cheese on top. YUM!

This is boring red cabbage. I have a recipe which uses these ingredients plus: cinnamon, cloves, nutmeg and brown sugar. Much better!

Very good and easy - I added nothing at all and followed the recipe. An easy recipe to make with ingredients that are likely on hand. I used half a head of cabbage and that fed two - so I'm not sure about the portion size.

Great cabbage. I cooked significantly longer than suggested as we were looking for a softer cabbage. Finished with another T. of butter. Will definitely be making again soon.

Very good and easy. I added more vinegar and 3 Tsps brown sugar and about 1/2 teaspoon carroway seeds. Delish!


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  • 1 red cabbage, quartered, cored and sliced
  • 2 red onions, thinly sliced
  • 80g/3oz dried cranberries
  • 2 Bramley apples, peeled, cored and grated
  • 1 tsp ground cinnamon
  • 25g/1oz demerara sugar
  • 3 tbsp red wine vinegar
  • salt and freshly ground black pepper, to taste

Preheat the oven to 170C/150C Fan/Gas 3.

Mix the cabbage with the rest of the ingredients and put in an ovenproof dish.

Season well and cover with foil.

Bake for 1–1½ hours, or until the cabbage is tender and juicy. Mix the ingredients together two to three times during cooking.

Allow to cool, then store in the fridge. Reheat when needed.

Recipe Tips

This recipe can be frozen. Simply defrost and reheat in the microwave when you need it.

12 thoughts on &ldquo Braised Red Cabbage &rdquo

I have a cookbook called Eva’s Hungarian Cookbook. Did you write it. It’s very good.m

It’s not me Debbie, we have quite a few Evas in Hungary. It looks like a good book!

Well, Then, You need to compile a collectable volume of dishes! R.C.Balogh

Assembling material for a book with instruction would be very important. Many of our Magyar friends, family, and occasional aquaintences mention Grandma’s this or that, or NayNee’s secret ingredient, etc., etc, ad infinitum. No one has a paper trail! If You did not grow up hovering close, and PAID attention it would sound like alchemy! I keep sketchy records, and am ashamed that I did not clarify techniques, or ingredients. You could , and should assemble some guide, as most of us kitchen “VAGABONDS” only remember the high notes. Have a merry Christmas All.

Luckily there is still something magical remains in paper books even in this digital age. This one is just a little hobby website really, maybe one day I would organise the recipes into a little pocket book, (easier said than done) Merry Christmas to you and all family!

I have scrap books: Mom left me in Chicago at age 20! So I put letters in clear protector sheets, and each letter has a great little recipe plus little tips on saving ingredients, and time. But she is long gone to her maker. So When I visit I am back in time with “My Ladies”! I do miss them. Both my kids are very aggressive trying all cuisines. But they remember Grand-mas most. You CAN do a little collection , and it will grow in time. Merry Christmas Ron B.

Hope you recover your site, information, as you mentioned it got wiped out last month. Mr. B

Thank you, just saw your message, couldn’t recover the old site but more or less finished the new design – maybe I’ll save a back up this time round, just in case -)

Thank you from another Eva. I’m a Hungarian/Canadian. I often refer to your site to refresh my memories of how my mom made this or that…. the Braised red cabbage recipe was a life saver. It helped me remember how my mom made hers.

Thanks very much Eva and doubly nice to hear it resembled to your mom’s braised cabbage. :-)

Thank you for this! On our recent trip to Hungary, Austira and Czechia, it was the red cabbage that did me in! I’m in love with Magyar food, and I’m desperate to find good recipes from Hungary, not the American version. Thank you so much!

Watch the video: - Μοσχάρι κοκκινιστό με παπαρδέλες


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