Braised Red Cabbage ~
A vibrant European-inspired side dish that’s easy and versatile!
Serve this sweet and tangy cabbage with Bangers and Mash or Roasted Vegetable Wellington.
Braised Red Cabbage Recipe
I like this red cabbage recipe because it comes together in a snap, tastes great, and looks absolutely beautiful on the plate.
One thing to note is that, while the actual cooking time is less than 10 minutes, you will need to allow time for the cabbage to cool. Don’t skip this critical step; this is when the magic happens! When the cabbage is hot, the flavor will be strong and bitter but this is not the time to adjust the seasoning. Simply set the cabbage aside and let it cool. As it cools down, the flavor mellows becoming more sweet and tangy. When the cabbage has reached room temperature, it’s ready to serve. It’s also good cold so you can always refrigerate it for later or overnight.
Ingredients for Braised Red Cabbage
You will need:
- 2 tablespoons vegan butter
- 8 cups red cabbage, shredded
- 1/4 cup yellow onion, thinly sliced
- 1/8 teaspoon salt
- 1/3 cup water
- 1/4 cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds
How to Make Braised Red Cabbage
STEP ONE: Set a large, deep skillet over medium heat; add the butter. When butter is melted, add cabbage, onion, and salt. Cook for about 2 minutes, frequently stirring, just until the cabbage begins to soften.
STEP TWO: Add the water, red wine, and red wine vinegar. Stir in the sugar, black pepper, and fennel seeds.
STEP THREE: Continue cooking and stirring occasionally for an additional 5 minutes, until the cabbage is tender.
STEP FOUR: Remove from heat to cool. Note that the flavors will mellow and develop as the cabbage cools. This dish is best served at room temperature or cold.
Storage
- This Braised Red Cabbage will keep for up to 2 days in the refrigerator or 3 months in the freezer.
More Recipes You’ll Love!
- Cabbage and Sausage
- Oil and Vinegar Coleslaw
- Crockpot Sausage and Sauerkraut
- Black-Eyed Pea and Cabbage Stew
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Braised Red Cabbage
Ingredients
- 2 tablespoons vegan butter
- 8 cups red cabbage shredded
- 1/4 cup yellow onion thinly sliced
- 1/8 teaspoon salt
- 1/3 cup water
- 1/4 cup red wine
- 2 tablespoons red wine vinegar
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon fennel seeds
Instructions
- Set a large, deep skillet over medium heat; add the butter. When butter is melted, add cabbage, onion, and salt. Cook for about 2 minutes, frequently stirring, just until the cabbage begins to soften.
- Add the water, red wine, and red wine vinegar. Stir in the sugar, black pepper, and fennel seeds.
- Continue cooking and stirring occasionally for an additional 5 minutes, until the cabbage is tender.
- Remove from heat to cool. Note that the flavors will mellow and develop as the cabbage cools. This dish is best served at room temperature or cold.
Erin
This braised red cabbage recipe is so colorful and delicious … thanks for the great recipe!
Tina
Ooo! I’ve never made braised cabbage but this recipe has me eager to try it for Christmas!
Nancy
These braised cabbages are perfectly tender and crunchy. I add these to my sides all the time and so good for gut health.
Jenn
Yum! I have been looking for a recipe like this, thank you!