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Braised Red Cabbage

Braised Red Cabbage
Braised red cabbage with onion, apple, bacon and red wine.
  • 1 red cabbage
  • 2 oz / 60g bacon, diced
  • 1 onion, sliced
  • 1 apple, cored and sliced
  • 1 tsp sugar
  • 2 cloves
  • pinch of ground ginger
  • pinch of allspice
  • ½ cinnamon stick
  • 1 cup / 250ml red wine
  • 1 cup beef or chicken stock (or water)
  • 2-3 tbsp vinegar (or to taste)
  • salt and pepper to taste
  • Remove outer leaves from cabbage. Cut into quarters, cut out white trunk. Slice cabbage into very thin shreds.
  • Set heavy pan over medium-high heat. Render bacon.
  • Add onion and sugar, cook until onion starts to soften.
  • Add shredded cabbage, cloves, cinnamon and spices. Stir well and cook for a few minutes.
  • Add apple slices and stock. Cover partially and simmer until cabbage is done (ca. 20-30 minutes). Stir occasionally.
  • Add red wine and vinegar. Cook for another 10 minutes.
  • Adjust seasoning with salt and pepper. Remove cinnamon stick before serving.
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