Braised food

Braised Red Cabbage Recipe – How To Make Braised Red Cabbage

PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

In the winter, when you’re surrounded only by root vegetables like carrots, beets, and potatoes, it can be hard to get excited about eating your greens. While we’re all about all those more classic options (seriously, we LOVE potatoes), we think there’s one winter vegetable that doesn’t get enough credit: the humble cabbage. It can be stuffed, fried, roasted whole, eaten raw in coleslaws, and more.

One of our favorite ways to prepare cabbage is to braise it. This mostly hands-off method produces perfectly tender, crispy cabbage – al dente cabbage, if you will. If you prefer yours a little more tender, remove the lid and continue simmering until most of the liquid is cooked through.

The best part of braising? You can give your cabbage a ton of flavor. This braising liquid has delicious Eastern European vibes that we love, thanks to caraway seeds, dill and red wine. Don’t want to use wine? No problem. Equal parts water or your favorite broth submarine. Do you only have green cabbage on hand? It should work here, or also try our braised green cabbage (there’s also a ton of herbs and spices, Dijon, beer… we’re telling you, cabbage flavors GREAT).

It might not replace your favorite sweet and sour chicken recipe, but we think it might knock out some of the duller sides of your rotation. This sweet and sour cabbage will be especially good with creamy mashed potatoes and a pork chop. (Or mushroom stew, if you want to go the vegetarian route!)

If you did, let us know how it went in the comments section below!

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Yields:

4 – 6


portions

Preparation time:

0

hours

15

minutes

Total time:

1

hour

5

minutes

1/2


large yellow onion, chopped (about 1 cup)

2 books

red cabbage (1 small or ½ large head), cored and cut into ¼-inch-thick slices

1


medium-tart apple (optional) like Granny Smith, peeled, cored and cut into long matchsticks

3 tbsp.

Red wine vinegar

3 tbsp.

packed light or dark brown sugar

1/2


caraway seeds (optional)

Freshly ground black pepper

Fresh dill and/or chives, to serve

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  1. In a large saucepan with a lid, melt 2 tablespoons of butter over medium heat. Add onions and cook until beginning to brown around edges, about 6 minutes.
  2. Add cabbage, apple (if using), wine, water, vinegar, sugar, salt, caraway seeds (if using) and pepper. Stir to combine and bring to a boil. Reduce the heat to a boil and cover. Cook, stirring occasionally, until most of the liquid has evaporated and the cabbage is barely tender, about 40 minutes. Taste and adjust seasonings if necessary.
  3. Remove from the heat and stir in the remaining tablespoon of butter. Garnish with fresh herbs and serve.

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sweet and sour braised red cabbage

PICTURED: JOEL GOLDBERG; FOOD STYLING: HADLEY SUI

This content is created and maintained by a third party, and uploaded to this page to help users provide their email addresses. You may be able to find more information about this and similar content on piano.io

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