Braised Red Cabbage

Name: Braised Red Cabbage
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 800 grams Red Cabbage; 70 grams Granulated sugar; 50 grams Onion; 150 milliliters Orange Juice; 50 milliliters Lemon Juice; 150 milliliters Red Wine; 500 milliliters Stock; 1 Salt; 1 Black Pepper; 1 pinch Cinnamon; 20 milliliters Balsamic Vinegar; 20 grams Wheat starch

1 hrs 15 min·64 Views

Flora Petrova

352 Recipes

A traditional Austrian-style red cabbage dish, gently braised with citrus, red wine, and spices. Perfect with goose, duck, or dumplings. The slow braising process, combined with the acidity of citrus and the depth of red wine, creates a beautifully tender texture and a rich, sweet-sour taste profile that is truly irresistible. It's a dish that brings warmth and tradition to any meal.

Allergens

Vegan

Vegetarian

Pescatarian

Lactose-Free

811kcal

8 Portions · 1,630 g

Protein

17 g

Carbohydrates

141 g

Fat

2 g

Other energy

116 kcal

Fiber

22 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

Red Cabbage800 grams
Granulated sugar70 grams
Onion50 grams
Orange Juice150 milliliters
Lemon Juice50 milliliters
Red Wine150 milliliters
Stock500 milliliters
Salt1
Black Pepper1
Cinnamon1 pinch
Balsamic Vinegar20 milliliters
Wheat starch20 grams

Preparation

1
Finely slice the red cabbage and set it aside. Finely dice the onion.

Cooking the Cabbage

2
In a large pot, gently heat the granulated sugar until it melts and turns lightly golden, creating a caramel.
3
Add the diced onion and sliced red cabbage to the pot. Stir well to coat everything in the caramelized sugar.
4
Pour in the orange juice and red wine. Let it simmer briefly to reduce slightly, deglazing the pot.
5
Add the stock, salt, black pepper, cinnamon, lemon juice, and balsamic vinegar to the pot. Stir everything together.
6
Cover the pot and let the mixture simmer gently for 50–70 minutes, stirring occasionally, until the cabbage is beautifully tender.
1 h 10 min

Thickening

7
In a small bowl, mix the wheat starch with a little cold water until it forms a smooth slurry.
8
Stir the starch slurry into the braised cabbage and cook briefly, stirring constantly, until the sauce thickens to your desired consistency.

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