Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Braised Red Cabbage Recipe
    Lost? Site Map

    Braised Red Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Cut out core of cabbage and discard any tough or discolored outside leaves.
    2. 2
      Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
    3. 3
      You should have about 12 cups.
    4. 4
      Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
    5. 5
      Bring to boil over high heat, then cover.
    6. 6
      Reduce heat to medium and braise, stirring occasionally, until there is only a small amount of liquid left and cabbage is moist and just slightly crunchy, about 40 to 45 minutes.
    7. 7
      (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
    8. 8
      Comments: You can vary this dish to suit your taste or ingredients on hand.
    9. 9
      Use regular or savoy cabbage; add minced garlic, apple slices or caraway seeds; or use part red wine or apple cider in the braising liquid.

    Ratings & Reviews:

    • on November 28, 2007


      Used dried cherries instead of currants. A simple dish with lots of flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 21, 2007


      This is the best red cabbage recipe I have ever tried!! My DH does not usually care for red cabbage but he really liked this dish. I will make this again and again. I did omit the currants since I did not have any on hand. Thanks so much, Sgt. Pepper, for posting a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2006


      I used to manage an Eastern European restaurant that served red cabbage. It was good. This blows it away! A perfect balance of sweet and sour. Don't chop anything too fine, as it will reduce. I added chicken stock a couple of times, and threw in a tablespoon of butter. Phenominal! All my guests agreed. Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Braised Red Cabbage

    Serving Size: 1 (159 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 133.0
    Calories from Fat 25
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 0.6 mg
    Sodium 456.0 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 4.1 g
    Sugars 19.1 g
    Protein 3.2 g

    Ideas from


    Over 475,000 Recipes Network of Sites