Recipe Library
German Red Cabbage
Red cabbage braises until meltingly tender in a fragrant bath of red wine, vinegar, and warm spices. Currant jelly melts through the dish, balancing bright tang with deep, jammy sweetness.
- Total
- 1 hr 10 min
- Prep
- 15 min
- Cook
- 55 min
- Serves
- 6
Nutrition per Serving
- Calories
- 125
- Protein
- 3g
- Carbs
- 18g
- Fat
- 5g
- Fiber
- 4g
- Sugar
- 11g
- Sodium
- 335mg
Ingredients
- 1 small head red cabbage (about 2 pounds), shredded
- 1/2 cup red-wine vinegar
- 1 tbsp light brown sugar
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, thinly sliced
- 1/4 cup dry red wine
- 2 whole cloves
- 1 large bay leaf
- 2 tbsp red currant jelly, loganberry preserves or cranberry sauce
- 3/4 tsp salt
- Ground pepper, to taste
Instructions
- Combine cabbage, vinegar and sugar in a large nonreactive bowl. Cover and let stand until the cabbage releases some liquid, about 30 minutes.
- Heat oil in a large, nonreactive heavy pot or Dutch oven over medium-low heat. Add onion and cook, stirring, until lightly colored, 5 to 7 minutes. Add the cabbage mixture and any accumulated liquid, wine, cloves and bay leaf. Stir until evenly combined. Cover and slowly bring to a boil. Cook over medium-low heat for 45 minutes, stirring frequently and checking for liquid. If the mixture seems dry, add water, 2 tablespoons at a time (the finished cabbage should be soft but not mushy or soupy).
- Stir in jelly (or preserves or cranberry sauce), salt and pepper to taste. Remove and discard the cloves and bay leaf.