• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Lifestyle

All Kitchen Colours logo

menu icon
go to homepage
  • About
  • Recipes
  • Lifestyle
search icon
Homepage link
  • About
  • Recipes
  • Lifestyle
×

Home » All Recipes

Updated: Jan 13, 2022 by Lea

Simple braised red cabbage

Disclosure: This post may contain affiliate links. As an amazon associate, we earn commission at no additional cost to you if you click through and make a purchase. Read our disclosure for more information.

Red Cabbage Side Dish Recipe
  • How to cook red cabbage for roast dinner
  • Simple braised red cabbage
Braised Red Cabbage Side Dish
Print Recipe
5 from 2 votes

Simple braised red cabbage

Red cabbage is a great side dish to accompany any roast meat. Braised on medium heat, this red cabbage has a little crunch and pleasantly sweet and sour taste. Recipe story
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Side Dish
Cuisine: Czech
Keyword: braised
Servings: 4 people
Calories: 133kcal
Author: Lea

Ingredients

  • 1 medium onion finely chopped
  • 2 tbsp caster sugar
  • ½ red cabbage (about 450 g) finely chopped
  • 1 tsp caraway seeds whole
  • 100 ml red wine
  • 200 ml water
  • 2 tbsp balsamic vinegar
  • salt
  • 40 g plain flour

Equipment

  • Wide shallow cooking pot with a lid

Instructions 

  • Fry onion in a wide shallow cooking pot until it starts browning.
  • Add the caster sugar to the same pot, stir a few times to help the sugar dissolve.
  • Stir in cabbage, wine, water, ½ of the vinegar, caraway seeds and salt. Cook for 30 minutes with the lid on.
  • Pre-mix flour with a small amount of fairly warm (not boiling) water into smooth, pourable consistency.
  • Turn the heat down and pour the flour in. Stir continuously to incorporate the flour into the braised cabbage to prevent lumps.
  • Cook for an additional 3 - 5 minutes. Stir occasionally.
  • Adjust the taste by adding a splash of the remaining vinegar at a time. Taste in between to make sure you adjust the flavours according to your taste buds. Season with more salt if needed.

Nutrition

Calories: 133kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 346mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1170IU | Vitamin C: 62mg | Calcium: 57mg | Iron: 2mg
Thinly Cut Red Cabbage

About the Recipe

I have to refer to Czech cuisine here. Cabbage is a staple ingredient with a long tradition in Czech recipes. Therefore, it's not a surprise that Czech most famous national dish consists of roast pork, dumplings and braised cabbage. We often pair green cabbage with pork and red cabbage with roasted goose and duck. 

In fact, we even have a special occasion inseparably linked with red cabbage and roasted goose in our calendar. It is St. Martin’s Day that we celebrate every year on the 11th of November. St. Martin’s day symbolizes the arrival of the first snow and the end of the crop season. It’s also the time when the first wine of the year is ready. It used to be one of the most popular holidays celebrated with a spectacular feast. We don’t celebrate it in such a grand manner any more but I am happy to say that the tradition of making roasted goose with red cabbage in November is still life. 

This Czech recipe for braised red cabbage is the one we make most often to accompany roasted goose however, it’s a perfect side dish for any roast dinner. 

How to shred red cabbage

Discard all hard and tacky outer leaves.
Quarter the cabbage and remove the core so you are left with nice compact cabbage quarters.
Position the flat side of the cabbage vedge against the chopping board and finely slice the cabbage with a sharp knife.
If you aim for more uniform result use a food processor.

How to cook a perfect braised red cabbage

In Czech, braised red cabbage is usually made to accompany a goose or duck. Therefore, I like to use goose fat for frying. However, homemade lard works exceptionally well too if you can get a hold of it. Otherwise, simply use any oil suitable for frying.
 
I prefer to caramelise the sugar in this recipe. I like to add it into the pan just after the onion gets a slightly golden colour instead of stirring it into already cooking cabbage.
 
Important ingredient and the only spice used in this recipe are Carraway seeds. It adds a subtle almost anise-like flavour that blends with cabbage exceptionally well.
 
When adding the vinegar into the cabbage, do it in a few steps. I cook the cabbage with ½ of the amount. I like to stir the remaining vinegar to the meal splash by splash and taste the food in between to adjust the taste to perfection at the very end.
 
I’ve already mentioned this in some of my recipes when adding thickening agent into the recipe at the end of the cooking, my tip is to pre-mix the flour with warm water and make a pourable smooth paste. I don’t recommend sprinkling the flour into the dish as that would create lumps.

« Leftover Pork Shoulder Stew
Roasted Butternut Squash Risotto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About Us

Lea & Chris

Welcome to our family food blog Allkitchencolours.com. We love cooking and we cook a lot. Instead of using a traditional recipe book that would sit in our kitchen dresser we have decided to make our family recipe book digital. Hopefully, it means that now we won’t forget any of our tasty recipes ever again and it’s easy to share them with others. This website is all about our love for cooking and tasty food, as well as our enthusiasm for improving our home and lifestyle. More about us.

Leftover Recipes

  • Butter Bean Curry with Coconut
    Tomato Coconut Curry with Butter Beans
  • Leftover pork shoulder roast recipe
    Leftover Pork Shoulder Stew
  • Leftover Chicken Enchiladas with Flour Tortillas
    Leftover Chicken Enchiladas with Leek and Sour Cream
  • How to make nachos in the oven
    Nachos with Cheese and Leftover Bolognese Sauce

Food Categories

  • Main Meals
  • Desserts and Sweets
  • Breakfast
  • Soups and Stews
  • Web Stories

IMAGE SHARING

All images and text on this site are our property. If you’d like to share, feel free to use an image from the article and link back to that post. Pinning is always welcome and appreciated.

For questions about the blog, please contact us at [email protected]

Footer

↑ back to top

allkitchencolours logo, mobile - 400x140

About

Allkitchencolours.com is a participant in the Amazon EU Associates Programme.  As an Associate, we earn from qualifying purchases. 

Info

  • Privacy Policy
  • Disclosure
  • Contact
  • Subscribe

Copyright © 2022 ALL KITCHEN COLOURS

409 shares
  • English