Braised red cabbage

  • Time cooking time: 30 minutes to 1 hour total
  • Yield Serves: 8


    1 tablespoon oil
    1 medium onion, sliced
    2 1/2 pounds head red cabbage
    1 1/2 cups red wine vinegar
    2 cups water
    to taste, salt and pepper


    Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
    Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
    Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
    I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
    Note: Sliced apples can be added to cabbage while cooking.
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