# Braised Red Cabbage

Learn how to make braised red cabbage, a versatile and delicious dish that freezes well.

- Total time: 60 min
- Cuisine: German
- Category: Side
- Language: en

## Ingredients

- 1 whole Head of cabbage
- 1 whole Red onion
- 8 to 10 Garlic cloves
- Olive oil
- Kosher salt
- Black pepper
- 0.25 cup Red wine vinegar
- 4 cups Chicken stock
- 1 scoop Stone ground mustard
- Chopped bacon
- 1 knob Cold butter

## Instructions

1. Cut the head of cabbage right through the core.
2. Lay the cut cabbage on its cut side and cut it right through the core once again.
3. Hold your knife at an angle and remove the whole core.
4. Cut the cabbage into rustic pieces.
5. Thin slice one red onion.
6. Mince about 8 to 10 garlic cloves.
7. In a large pan over medium heat, add a little bit of olive oil.
8. Add all of your cabbage, red onion, and garlic to the pan.
9. Put a pinch of kosher salt in, being careful not to over-salt.
10. Add a pinch of black pepper.
11. After about 4 to 5 minutes, your vegetables will wilt down a little bit.
12. Add a quarter cup of red wine vinegar.
13. Add about four cups of chicken stock.
14. Cover the pan with a cartouche (a lid cut out of parchment paper).
15. Keep your heat low enough so it stays at a simmer but not so high that it boils for about an hour.
16. To reheat leftovers, get some cabbage hot in a pan.
17. Add a scoop of stone-ground mustard and some chopped bacon.
18. Once the liquid simmers and the cabbage is nice and hot, cut the heat off.
19. Stir in a nice knob of cold butter.

## Equipment

- Knife
- Cutting board
- Large pot
- Wooden spoon
- Cartouche (parchment paper lid)
- Frying pan
- Tongs

## Tips

- Make a larger batch because it freezes so well.
- Do not over-salt the cabbage initially because it will cook down significantly.
- Keep the heat low enough to simmer, but not so high that it boils.
- You can braise the cabbage for as long as you want, but about 45 minutes to an hour leaves a nice texture.
- The recipe is versatile; change up the reheating by adding stone-ground mustard, chopped bacon, and cold butter.

## Source

- Original video: https://www.facebook.com/reel/730534719873813
- Recipe page: https://www.cliprecipe.com/recipe/502be6da-22f4-430b-ad22-6d074631e8db
- Extracted: 2025-11-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt