Braised Red Cabbage

red cabbage

🥗Healthier: green cabbage

💰Cheaper: green cabbage

Green cabbage is often less expensive and more readily available.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar enhances flavor with a fruity note.

Shred the cabbage using a sharp knife, mandolin, or food processor with a grating plate.

Core the apple using a melon baller and peel it.

Peel the onion and slice it.

Transfer the shredded cabbage, chopped apple, and onion into a large pot.

Add 1.5 cups of vegetable stock and 1 cup of red wine to the pot.

Insert 5 cloves and 2 cinnamon sticks into a piece of onion or use a stainless steel ball to hold them, then submerge it in the cabbage mixture.

Season with sea salt and black pepper to taste, adjusting based on the saltiness of the stock.

Stir everything well and cover the pot.

Bring the mixture to a boil, then reduce the heat to a low simmer.

Simmer for at least 2 hours until the cabbage is very soft, stirring occasionally.

Remove the lid and check the seasoning, adding more salt and pepper if needed.

Continue to cook over medium heat until the alcohol from the wine evaporates.

Serve in a decorative bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary