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Braised Red Cabbage


1 red cabbage, julienned
2 tablespoons vegetable oil (or corn oil)
2 tablespoons cider vinegar, red wine vinegar or rice vinegar
cup onions, chopped
1 apple, peeled, cored and cut into thin slices
2 tablespoons honey (or brown sugar)
cup chicken stock (or vegetable) broth
2 whole cloves
2 tablespoons butter


Serves: 4


Examine and clean the cabbage. Discard any tough or wilted leaves, cut away and discard the core. Cut the remaining leaves into thin julienne. Heat the oil in a heavy skillet and add the onion and cabbage and sauté, stirring, until wilted.

Add the apple slices, broth, vinegar, honey, cloves, salt and pepper. Blend well. Cover and cook 15 minutes, stirring often. Uncover and simmer until liquid reduces by half. Add butter, stir and blend well.

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