Braised Red Cabbage

Recipe Image

This recipe makes 8 servings
Recipe Nutrition Info Comments 0
Chef's View
Although all cabbage contains vitamin C, the red variety packs the most, providing nearly two-thirds of the recommended daily allowance in a 1-cup serving. If you have a food processor, use the grating attachment for easy cabbage shredding.


  • 2 teaspoon oil, olive, extra-virgin
  • 1 small onion(s)
  • 1 head(s) cabbage, red
    (2-pound), thinly sliced (about 8 cups)
  • 1/3 cup(s) broth, chicken, less sodium
  • 3 tablespoon vinegar, red wine
  • 1 teaspoon caraway seeds
  • salt
    to taste
  • pepper, black ground
    to taste


  • 1

    MAKE-AHEAD: Cabbage can be braised up to 1 day in advance and stored in a covered container in the refrigerator. Reheat in a microwave or on the stove top before serving.

  • 2

    Heat oil over medium heat in a large nonstick saucepan. Add onion and cook until softened, about 5 minutes. Stir in cabbage, broth, vinegar, and caraway seeds, if using. Bring mixture to a simmer, cover, reduce heat to low, and cook until cabbage is very soft, about 1 hour. Season to taste with salt and pepper. Serve warm.

  • Each serving is 1 cup.
Nutritional Information Amount Per Serving
  • Calories40
  • Total Fat1.5g
  • Saturated Fat0g
  • Sodium45mg
  • Carbohydrates7g
  • Dietary Fiber2g
  • Protein1g
  • Cholesterol-
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