Chef John's Braised Red Cabbage Recipe -
Chef John's Braised Red Cabbage Recipe
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Chef John’s Braised Red Cabbage
See how to make flavorful, quick-and-easy braised red cabbage. See more
  • READY IN 20 mins

Chef John's Braised Red Cabbage

Recipe by  

"We're going to cook a very beautiful, super easy cabbage side dish. All ingredients are totally to taste. It's a little bit sweet and a little bit tangy, with a tiny hint of caraway to interest you."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
  2. Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.
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  • Cook's Note:
  • There are so many ways to tweak this recipe! Raisins, currants, shallots, onions, leeks, apples, and pears are just a few things that rock in this recipe.

Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2013

The recipe was simple. I did not add sugar. Husband and I did not care for the caraway seed in this. Next time, I will omit the caraway seed and add some sliced onions. Overall, not a bad recipe.

Most Helpful Critical Review
Sep 08, 2014

It would be helpful to list how many cups of cabbage a small head should produce. I think this recipe didn't work for me because my proportions were off.


11 Ratings

Jan 04, 2014

Great easy basic recipe that can be modified in many ways. I followed the recipe as is this time but will play with it in the future.

Mar 17, 2015

This looks really good, and I'm making tonight for St. Patrick's Day. But I have a QUESTION.... I want to make alot of cabbage separately from my corned beef because I wanted lots potatoes and carrots cooked with my corned beef, plus I wanted a bit more flavor in my cabbage. I was thinking that I could substutite beer for the wine, substitute the "juice" from the corned beef for the water in this recipe, to get the flavor that I'm looking for. ANY THOUGHTS???

Jan 13, 2015

I tried putting some baking soda in this dish as I do with green cabbage recipes to cut down on the gas one can experience with cabbage. As soon as the baking soda hit the cabbage it turned the cabbage jade green. It still tasted great but I think baking soda and vinegar had a chemical reaction.

Jan 06, 2015

Excellent! Did not change anything. This is definitely a make ahead recipe. It was so much more flavorful on day two.

Jan 02, 2015

I had a pretty big head of cabbage so it took a lot longer to cook even though I split it in half. Next time I make it I will add a bit more liquid so it can cook a bit longer without burning. But very yummy!

Apr 19, 2014

when I first started making this I tasted it and I didn't really like it. It is a dish you need to be patient with. The taste develops and this ends up being actually very tasty. Thank You chef John, good recipe.


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  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 17.7 g
  • 6%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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