Braised Sweet & Sour Cabbage Recipe : GardenFork.TV

Red Cabbage is one the super foods we should eat more of, so here is a simple recipe for red cabbage. This recipe is a braise, which basically means the food is cooked, but not covered in a liquid with the cover on. Red cabbage is a beautiful vegetable to grow, and when you slice it open it looks really cool, like an art photo. Red Cabbage has large amounts of vitamin C and K, and is part of the brassica family of plants, along with broccoli and kale.

Braised Sweet and Sour Red Cabbage Recipe

1 medium head of red cabbage quartered, cored, and sliced

1 medium sweet onion

1 cup raisins

1 1/2 cups cider vinegar

1 cup apple cider

Cut up the onion into a rough dice, nothing fancy. Add to a thick bottomed pot with oil and cook until starting to just brown.

Add the chopped red cabbage, and cook down the cabbage a bit, ideally you are getting all the cabbage to saute a bit to sweeten it.

Add in the cider vinegar, apple cider and raisins.

Bring the cabbage mix to a simmer, give it a stir, lower the heat and cover.

Stir the cabbage every 10 minutes or so, after 30 minutes it should be cooked, but if you cook it low and slow, you can keep it cooking longer, and it will sweeten and break down more.

Sweet and Sour Red Cabbage tastes great after its cooked, but it tastes even better the next day. Put it in the fridge overnight and pull it out for lunch or dinner. You can warm it up, or eat it cold. © eric rochow, all rights reserved.

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  1. says

    Thanks for the tip on adding the acid to the red cabbage to keep it red. I’m going make this, but omit the raisins and add a good local bratwurst and serve it with homemade cornbread. What a wonderful end-of-winter dish!

  2. David. Spain says

    For me, I use to eat red cabbage, once boiled, with fried garlic and pine nuts… very tasty. A different stuff is adding some vinegar once the cabbage is done and look at it how it changes its colour. I longed for more videos…

  3. Nancy says

    Have grown quite a few red cabbages this year and so your lovely recipe came at a great time. Well we made it last week and we both just loved it. Even better the next day. Also made the soft cheese at the week-end this is so, so easy never buying cottage cheese again. Keep the recipes and videos coming you are doing a great job. Just thinking you must have such fun with those Labs they make me laugh every time you put them on the videos.

  4. says

    Made the cabbage last night…it was very good. I’m not normally a cabbage eater, but this was great. I found you guys after watching your Artisian bread video and have been following ever since. Howdy ya’ll from South Texas!

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