Braised Red Cabbage


April 29, 2016

A typical braised cabbage recipe. This side vegetable pairs well with all proteins, from beef and monkfish to tempeh and chicken.

  • Yields: 4 cups


1 tbsp Unsalted Butter

1 cup Sweet Onion, cut into strips

1 Garlic Clove, chopped

4 cup Red Cabbage, cut into strips

2 tbsp Sherry Vinegar

1 cup Chicken Broth

1/4 tsp Salt

1 pinch Cracked Black Pepper


1In a thick bottomed 2 quart pot with a lid, such as a dutch oven, melt butter over medium high heat.

2Sautee onions and garlic until they become fragrant, become translucent, and the bottom of the pan begins to form some brown 'fond.'

3Add the cabbage and stir to coat it with the butter and onions.

4Deglaze with sherry vinegar.

5Add chicken broth, salt, and cracked pepper. Bring to a boil, and put the lid on the pot. Turn the heat down to medium low.

6Cook for 30 minutes, until the cabbage is wilted and tender. Serve hot.


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