Red Cabbage with Ginger and Balsamic Vinegar

Recipe by Tebo3759

This is a good do ahead vegetable dish for a buffet table or just a dinner for a crowd. It helps to do a dish the day before and just pop it in the oven the next day!! Leaving it overnight developes the flavours. The balsamic is a nice kick to the dish.

Top Review by lindseyv

I made so many substitutions that it may not count as the same recipe anymore, but it turned out pretty well. I sauteed ginger with garlic in olive oil, balsamic vinegar and soy sauce, plus a little honey and ground pepper. This made a thin glaze, which I added to white beans and broccoli over low heat until the broccoli was steamed.

Ingredients Nutrition


  1. Melt butter with oil in skillet or wok at medium heat.
  2. Add onion and sautee about 5 minutes.
  3. Increase heat to med-high, add cabbage& ginger.
  4. Cook about 10 minutes, stirring frequently.
  5. Reduce to medium and add wine.
  6. Boil about 10 minutes or until wine has almost evaporated.
  7. Reduce heat, cover and simmer 10 minutes.
  8. Add sugar and seasonings and transfer to a large bowl.
  9. Cover and refrigerate overnight.
  10. Heat cabbage in skillet or wok until heated through, stirring frequently.
  11. Mix in balsamic vinegar and serve.

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