Braised Red Cabbage

  • Active Time 20m
  • Total Time 1h 50m
  • Rating ****

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
  • Salt and pepper, to taste
  • 2 tablespooons all-purpose flour


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, then 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 1 1/2 hours, or until very tender. Stir occasionally and moisten with a little extra water if necessary.

Soften the remaining 2 tablespoons 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 mixture and stir in. The liquid will thicken slightly. Repeat on the other side of the pan. Toss together and only add more butter and flour if any watery liquid is present. A lot of flavor and seasoning is in the liquid, so thicken it just enough to cling to the cabbage. Taste and season. The cabbage should be mildly sweet and sour. It may be necessary to add a little more sugar or vinegar, to taste.

Recipe reprinted by permission of Periplus Editions. All rights reserved.

RecID 1162

nutrition information per serving

108 calories; 5g total fat; 12mg cholesterol; 13mg sodium; 17g carbohydrates; 3g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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