Total Time
Prep 15 mins
Cook 45 mins

Ingredients Nutrition


  1. Cut out core of cabbage and discard any tough or discolored outside leaves.
  2. Slice cabbage in half or quarters, then slice lengthwise into 1/8-inch shreds.
  3. You should have about 12 cups.
  4. Toss cabbage and onion in large nonstick skillet and add currants, vinegar, sugar, salt, pepper, oil and stock.
  5. Bring to boil over high heat, then cover.
  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. (If skillet starts to dry before cabbage is done, add a little more stock and continue cooking.) Adjust seasonings and serve.
  8. Comments: You can vary this dish to suit your taste or ingredients on hand.
  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.


Most Helpful

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

lglowicki November 28, 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!

cookin mimi February 21, 2007

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!

Todd B January 05, 2006

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