With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the roast pork. Source: EatingWell Magazine, Holiday Issue 1996

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot or Dutch oven over medium heat. Add onions and cook, stirring, until the onions start to turn golden, about 8 minutes. Add cabbage and cook, stirring occasionally, until the cabbage wilts, about 5 minutes. Stir in broth, caraway seeds and sugar; bring to a simmer. Cover and cook over low heat until very tender, 15 to 20 minutes.

  • Uncover and stir in vinegar. Increase heat to high, and cook, stirring occasionally, until most of the liquid has evaporated, 8 to 10 minutes. Season with salt and pepper.


Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat gently over low heat or in the microwave.

Nutrition Facts

78 calories; 1.5 g total fat; 0.1 g saturated fat; 130 mg sodium. 475 mg potassium; 15.9 g carbohydrates; 4.2 g fiber; 8 g sugar; 3.1 g protein; 1900 IU vitamin a iu; 99 mg vitamin c; 36 mcg folate; 85 mg calcium; 1 mg iron; 31 mg magnesium; 1 g added sugar;