Red cabbage stew

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Braised red cabbage is nutritious and easy to make. With a bittersweet flavor, it's a great fall garnish, perfect for Thanksgiving.

Today we are doing something different: Stewed red cabbage! Have you ever tried it? No? Well now you're missing it.

It is true that braised red cabbage is not a dish we make every day. In fact, we only do it ONCE a year, in November, when we celebrate St. Martin's Day with a delicious roast duck. Because roast duck and braised red cabbage go together like bread and butter.

Now when it comes to red cabbage, you'll soon notice that it tends to turn blue when cooked. To maintain the beautiful color, you will need to add acid. We use red wine in this recipe, but vinegar or lemon juice will work just as well. Don't be intimidated by cooking this delicious vegetable, as it is healthy and nutritious: it has twice as much iron as green cabbage!

For this recipe, I took advantage of my beautiful new Dutch oven to cook cabbage. Initially, I was worried that it might stain my pot, but it worked like a charm and I was very happy.

Red cabbage stew

Performance: 6-8 Preparation time: 20 minutes Time to cook: 1 hour Total time: 1 hour 20 minutes

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Braised red cabbage is nutritious and easy to make. With a bittersweet flavor, it's a great fall garnish, perfect for Thanksgiving.


  • 1 head of red cabbage (medium size)
  • 1 spoon of sugar
  • 1 onion
  • 1 tablespoon of olive oil
  • 1-2 sour apples
  • 1 dcl red wine
  • 1 dcl of vegetable broth
  • 1 tablespoon of balsamic vinegar
  • salt, pepper to taste
  • ground cumin to taste


  1. Cut cabbage into thin slices by hand or with a food processor. Peel and chop the onion into small pieces. Wash and dry the apple, then grate.
  2. In a saucepan, heat the olive oil, then add the sugar and stir gently until foamy. Then add the chopped onions and fry until transparent. Add the sliced ​​cabbage and red wine and mix well. Let it cook for a couple of minutes over medium heat, until the wine has reduced. Then, add the grated apples and the vegetable stock, season to taste, and cook over low heat with the lid on for about 40-60 minutes, until the cabbage is tender. Stir occasionally. Cooking time depends on the thickness of the slices: the thinner the cabbage is cut, the faster it will cook. About 10 minutes before the dish is ready, add balsamic vinegar, mix well, and continue cooking.
  3. Serve hot.
Nutritional information:

Calories: 163.06 Total Fat: 2.95 g Saturated Fat: 0.42 g Sodium: 663.78 mg Carbohydrates: 28.4 g Fiber: 6.35 g Sugar: 13.59 g Protein: 4.07 g

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Braised red cabbage combines splendidly with:


red cholestow

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