Braised Red Cabbage

7:00 am on 28 August 2007


  • 2 Tbs butter or vegetable oil or rendered bacon or chicken fat
  • 1 red cabbage (chiffonnade)
  • 1 onion
  • 1 granny smith apple, medium diced
  • 1 crushed garlic
  • 1 handful of white rice
  • 3 cloves
  • 1 bayleaf
  • ½ cup white wine or cider vinegar
  • ½ cup red wine
  • 3-4 cups chicken stock
  • 10 crushed black peppercorns
  • Salt to taste
  • White sugar to taste


Heat oil in a large heavy bottomed pan over a medium low heat and sweat onion, garlic and apple until apple is soft (about 5 minutes).

Add the rice, cloves, bayleaf, peppercorns, salt and sugar. Mix well. Deglaze pan with the vinegar - the flavour should be tart and strong.

Add red cabbage and stock. Cook the red cabbage down, stirring and adding more stock as required. Adjust seasoning to your preference adding more vinegar, sugar, salt and pepper as required.

The longer it cooks the better, and as with all braised vegetables and stews is always better the next day, or even the day after!

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