Sweet and Sour Braised Red Cabbage

Step-by-step method

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At a glance

You're in for a real treat with this glossy, deeply flavored red cabbage that's the perfect sweet-and-sour side dish. The key is scalding the cabbage first to soften it, then braising it low and slow with spices and wine for about 30 minutes, followed by a thickening step that gives it a beautiful sheen. The real magic happens during the resting period (at least an hour, or overnight)—that's when all the flavors meld together into something truly special.

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    Prepping and scalding 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. Place the strips in a colander and pour boiling water over them (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. In a medium saucepan, melt the lard together with the butter. Add the onion and cook it slowly over low heat until golden. Give it time – around 10 minutes – the onion needs to turn sweet, not burn.

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    Braising it all together

    Add the drained, scalded cabbage to the golden onions. Sprinkle in the salt, bay leaf, pepper and a pinch of allspice. Pour in the wine and a splash of water. Stir everything together, cover with a lid and let it simmer gently for about 30 minutes.

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Sweet and Sour Braised Red Cabbage

everydaybyyumsto
Active time total 1 h 3 min
Prep 15 min Cook 48 min
Plus 1 h of resting (not counted in active time)
13 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 13 ingredients

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What's in it?

118 kcal

Calories

18 g

Carbohydrates

5 g

Fats

3 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Tired of bland, watery red cabbage that just isn't right? Forget compromises. Here's a recipe for proper, glossy, wonderfully seasoned red cabbage that's perfectly sweet and sour, fragrant with spices and wine. It's exactly the kind of side dish that turns any roast – from duck to pork belly – into a proper feast. With our step-by-step method, you'll nail it with no trouble at all, and the result will be well worth it. Go on, give it a go – this cabbage is going to steal the show!

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