Braised Red Cabbage

Braised Red Cabbage Recipe

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S I

By
@SyiLuvsPastries

Cabbage is BIG in my family and we've always done more of a "stewed" cabbage (cooked in water with chicken bouillon, butter, onion, salt & pepper, with potatoes & spicy sausage like andouille or hot links). So when we made this dish in culinary school, it was the first time I'd tried cabbage cooked another way...LOVE IT!

Rating:
★★★★★ 1 vote
Comments:
Serves:
2

Ingredients

1/2 oz
bacon, julienned
2 oz
onion, julienned
8 oz
red cabbage, cored and sliced into 1/4 inch strips
1/2
piece granny smith apple, peeled, cored & julienned
6 fl
oz red wine vinegar
1 fl
oz red wine
3 oz
granulated sugar
1/2
bay leaf
1/8 tsp
chicken base, optional
water
salt, to taste

How to Make Braised Red Cabbage

Step-by-Step

  • 1In a large sautoir (saucepan with high sides), render the bacon until crisp. Add the onions and sweat until wilted. Add the cabbage and apples, cooking until wilted.
  • 2Add the remaining ingredients and combine evenly. Add water and the chicken base, if using, to level of cabbage and bring to a simmer and cover. Cook until tender and the liquid is almost totally evaporated. (If the cabbage is not cooked at this point, add enough water to continue braising the cabbage.)

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About Braised Red Cabbage

Course/Dish: Vegetables