At a glance
This recipe builds a show-stopping side dish by blanching red cabbage to remove bitterness, then braising it slowly with caramelised onions, warm spices, and wine until it turns glossy and rich. The real magic happens during the resting phase—at least an hour (or overnight)—when the sweet and sour flavours truly meld together, so patience is key to getting this festive-feast worthy cabbage just right.
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Prepping and blanching the cabbage
Clean the cabbage (remove the outer leaves) and cut it in half. Cut out the tough core and slice the head into thin strips. Tip the strips into a colander and pour over boiling water (about 2–3 litres) to soften them and take away the raw bitterness. Let it drain thoroughly.
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A fragrant onion base
Peel the onion and chop it roughly. Melt the lard together with the butter in a medium-sized pot. Add the onion and cook it slowly over low heat until golden. Give it time – about 10 minutes – the onion needs to turn sweet, not catch and burn.
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Braising it all together
Add the drained, blanched cabbage to the golden onions. Sprinkle in the salt, bay leaf, pepper and a pinch of allspice. Pour in the wine and a little water. Stir everything together, cover with a lid and let it simmer gently for about 30 minutes.
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