Braised Red Cabbage


Because there was no real refrigeration, vegetables that last well in a root cellar were a staple of the Victorian table. This dish reheats well at 350 F for 20 minutes and can be made up to 5 days ahead of time.


  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 2 cups chopped onions
  • 4 pounds (2 kilograms) red cabbage, thinly sliced (about 16 cups)
  • 1 bay leaf
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon hot pepper flakes
  • 4 cloves
  • 1 bay leaf
  • Pinch allspice
  • 1 cup chicken stock
  • ½ cup red wine
  • ½ cup red wine vinegar
  • ¼ cup brown sugar
  • Salt and freshly ground pepper


Melt butter in a very large sauté pan over medium heat. Add onions and cook for 3 minutes or until softened. Stir in cabbage and sauté for 8 minutes or until tender-crisp.

Add remaining ingredients, cover and simmer gently over low heat for 45 minutes or until flavours have combined and cabbage is very tender. Turn heat up to medium and simmer uncovered for 5 minutes longer or until liquid has almost entirely evaporated. Remove bay leaf and season with salt and pepper to taste. Serves 8.