Braised Red Cabbage

The bounty of fresh local cabbage is visible at farmers’ markets and grocery stores. Use this recipe to turn this inexpensive, hearty and healthy vegetable into a favourite side dish for meat, chicken or pork.

Course Side Dish
Total Time 1 hour
Servings 8


  • 2 tbsp Olive Oil
  • 1 tsp Crushed Garlic
  • 2 lbs Red Cabbage, quartered, cored and julienned
  • ½ cup Cider Vinegar or Red Wine Vinegar
  • ½ cup Apple Juice or Water
  • 1 tsp Caraway Seeds
  • ½ tsp Ground Cinnamon
  • To taste Salt and Freshly Ground Pepper
  • To taste Honey
  • Sprigs of Fresh Thyme for Garnish
  • Grated apple, raisins or sautéed onion (optional)
  • 1 tsp Chopped Fresh Thyme (optional)


  1. Heat oil in frying pan and sauté garlic for a minute or two.

  2. Add cabbage, vinegar, apple juice or water, caraway seeds, ground cinnamon and thyme.

  3. Bring to a boil and then simmer covered for 30 to 45 minutes until cabbage is soft.

  4. Remove lid and bring to a boil to reduce liquid if necessary.

  5. Adjust seasonings with honey, salt and pepper.

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