Tested till perfect Braised Red Cabbage

Braised Red Cabbage

This flavourful side dish pairs well with beef and game, and with roast pork or duck.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: January 2003

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 6 cups 6cupsthinly sliced red cabbage
  • 3/4 cup 3/4cupdry red wine
  • 1 tbsp 1tbspmaple syrup
  • 2 tsp 2tspvegetable oil
  • 1 1small red onionred onions, sliced
  • 1 1appleapples, peeled, cored and sliced
  • 1 1bay leafbay leaves
  • 5 5juniper berryjuniper berries, crushed (or 2 tbsp/2 mL gin)
  • 3/4 tsp 3/4tspsalt
  • 1/2 tsp 1/2tspdried thyme
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In saucepan, combine cabbage, wine, syrup, oil, onion, apple, bay leaf, juniper berries, salt and thyme; stir to combine. Bring to boil; reduce heat, cover and simmer until cabbage is very tender, about 45 minutes. If there is liquid left, uncover, increase heat to medium and cook until evaporated, about 10 minutes. (Make-ahead: Let cool. Cover and refrigerate for up to 3 days. Reheat in microwave at Medium/50% or in saucepan over medium-low heat.)

Nutritional Information Per serving: about

cal 56 pro 1g total fat 1g sat. fat 0
carb 10g fibre 2g chol 0mg sodium 227mg

% RDI:

calcium 3 iron 4 vit A 1 vit C 23
folate 7
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