Braised Red Cabbage Wedges

braised-red-cabbage-wedges
Photo by Danny Kim
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 101 calories
    • Fat 5 g (sat 1g)
    • Cholesterol 0 mg
    • Sodium 386 mg
    • Protein 1 g
    • Carbohydrate 14 g
    • Sugar 9 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 43 mg

Heat the oil in a large pot over medium-high heat. Cook the cabbage in batches, turning each wedge once, until golden, 3 to 4 minutes per side. Return all the cabbage to the pot and add the vinegar, raisins, sugar, cinnamon stick, 4 cups water, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, turning occasionally, until the cabbage is tender and the liquid is syrupy, 40 to 50 minutes. 

Ingredients

  1. Check 1 small red cabbage, cut into 8 wedges (keeping the core intact)
  2. Check 3 tablespoons olive oil
  3. Check ½ cup red wine vinegar
  4. Check ¼ cup raisins
  5. Check 2 tablespoons brown sugar
  6. Check 1 cinnamon stick
  7. Check Kosher salt and black pepper

Directions

  1. Heat the oil in a large pot over medium-high heat. Cook the cabbage in batches, turning each wedge once, until golden, 3 to 4 minutes per side. Return all the cabbage to the pot and add the vinegar, raisins, sugar, cinnamon stick, 4 cups water, 1½ teaspoons salt, and ½ teaspoon pepper and bring to a boil. Reduce heat and simmer, turning occasionally, until the cabbage is tender and the liquid is syrupy, 40 to 50 minutes.