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Braised Red Cabbage

Source: Le Cordon Bleu Home Collection - Vegetables
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Serves 8
The French name for this northern dish, an excellent accompaniment to roast pork or game, is chou rouge a la flamande. Slow-cooking produces a wonderful result.
1 red cabbage
3 tablespoons unsalted butter
1 onion, sliced
2 cooking apples
2 1/2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespooons all-purpose flour
Braised Red Cabbage Recipe at
Preheat the oven to 325 degrees F. Quarter the cabbage, cut out and discard the stalk and shred the cabbage finely. Put the cabbage in a large saucepan of boiling salted water (there should be enough water to more than cover the cabbage), bring back to a boil and drain. The cabbage will now have taken on an inky blue color. This is normal, and it will regain its color later. You may have to do this in batches, depending on the size of the saucepan.

Melt 1 tablespoon of the butter in a large flameproof casserole or Dutch oven, add the onion, cover and cook gently until transparent. Peel, quarter, core and slice the apples thinly before adding to the onion. Cook for a few minutes, then remove the mixture from the casserole.

Add the cabbage to the casserole, layering with the onion and apple mixture and sprinkling with the vinegar, sugar and 2 tablespoons of water. Season with salt and pepper. You will see the red color return as the vinegar is added. Cover with thickly buttered waxed paper and the lid and bake for about 11/2 hours, or until very tender. Stir occasionally and moisten with a little extra water if necessary.

Soften the remaining butter in a bowl and mix in the flour. Push the cabbage to one side of the pan. There will be some liquid at the bottom of the casserole. Add one quarter of the butter and flour and stir. In. The liquid will thicken slightly. Repeat on the other side. Toss together and only add more butter and flour if any watery liquid is preset. A lot of flavor and seasoning is in the liquid, so it is just thickened enough to cling to the cabbage. Taste and season. The cabbage should be gently sweet and sour. It may be necessary to add a little more sugar or vinegar, to taste.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 108
Fat. Total: 5g
Fiber: 3g
Carbohydrates, Total: 17g
Sodium: 13mg
% Cal. from Fat: 42%
Cholesterol: 12mg
Protein: 2g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Gregory, CA Reviewed: 10/25/2011
A very nice side.
I made this recipe to accompany a little Oktoberfest style dinner. The directions were straight forward and easy to follow. I used apple cider vinegar instead of white wine to add a little more Fall flavor. For the apples I used Granny Smith which were crisp enough to not completely fall apart during the cooking process. Unfortunately I choose not to eat gluten so I skipped the thickening process at the end, there was a bit of juice left on the bottom but the cabbage itself turned out superb.
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