Braised Red Cabbage

Braised Red Cabbage

This dish is a great side for a wide variety of roasted meats and poultry. It can be served hot, or at room temperature and can be made ahead and kept for several days in the refrigerator. We found the piquant flavor to be a nice complement for our Venison Tenderloin with Norwegian Cheese Sauce.

Braised Red Cabbage

  • Ingredients:
  • 1 medium head red cabbage, thinly sliced (about 2-1/2 pounds)
  • 1/2 cup apple cider
  • 1-1/2 teaspoons salt
  • 1 tablespoon butter
  • 1/2 cup currant jelly

Add the cabbage to a 4 to 5 quart pot, pour in the cider, add the salt and toss to combine. Cook over a medium high heat, stirring occasionally, until the cabbage has wilted, about 15 minutes. Add the butter and currant jelly and continue cooking, stirring every 2 to 3 minutes, for about 20 minutes more.

Makes about 4 to 5 cups (8 servings)

Recipe Notes:
For an easy variation on this recipe, use orange juice instead of apple cider and orange marmalade instead of currant jelly. Add a bit of fresh orange zest too, if desired.

comments & replies

search our recipes

weekly newsletter

top recipes

how to cook


Sur La Table Healthy Eating_300x250

desserts, drinks & more


Slow Cooker Savvy Online Cooking Class from Craftsy Sweet and Simple Ten Classic Desserts Online Cooking Class from Craftsy Mexican Street Foods Tacos and Salsas Online Cooking Class from Craftsy