Recipe Image

Braised Red Cabbage

  • 30 m
  • 1 h
EatingWell Test Kitchen
“With its slightly tart accent and caraway seasoning, braised red cabbage is an excellent foil to the richness of the roast pork.”


    • 2 teaspoons canola oil
    • 2 onions, cut in half lengthwise and thinly sliced
    • 1 red cabbage (about 3 pounds), halved, cored and sliced
    • ⅔ cup reduced-sodium chicken broth, or vegetable broth
    • 1 teaspoon caraway seeds
    • 1 teaspoon sugar
    • ¼ cup white vinegar
    • Salt & freshly ground pepper to taste


  • 1 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.
  • 2 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019