Red cabbage works phenomenally both in slaws and when prepared warm – fried or stewed. On the blog, you will find several recipes for red cabbage, including a recipe for red cabbage slaw, quick pickled cabbage, red cabbage and turnip salad, red cabbage salad with satay sauce, red cabbage and pepper salad and many other recipes in which red cabbage plays the key role. Stewed red cabbage is a warm meatless dish that goes well with almost any type of meat. It is phenomenal when served for dinner as an addition to beef roulades, roasted duck, roasted pork neck and many other meat dishes.
The recipe for stewed red cabbage that I share below is a recipe for easy-to-prepare cabbage with apple, onion and cranberries. This warm red cabbage is aromatic, soft and looks beautiful on a plate. Additionally, it is really very simple to prepare and always turns out delicious.
Ingredients for stewed red cabbage.
- 1,2 kg shredded red cabbage
- 2 tablespoons of butter
- 2 tablespoons of oil
- 250 ml water + 2,5 l
- 200 g onion
- 50 g dried cranberries
- 300 g apples
- 2 tablespoons of honey e.g. flower
- 1 and 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 3 bay leaves
- 3/4 teaspoon of caraway seeds
- 1 tablespoon of lemon juice
How to make stewed red cabbage.
Cut or shred the red cabbage into quite thick strips, put it in a pot and pour 2,5 liter of water on it. Then bring to a boil, cook for a minute, and pour it in a colander or remove using a strainer or slotted spoon. Cut the onion and apples into large cubes. Into the same pot as before, put the butter, pour in the oil and add the diced onion. Fry for 5 minutes, then add the apples with caraway and continue frying for 3 minutes. Next, add cabbage, salt, pepper, bay leaves, 250 ml of water, cranberries and honey. Cover the pot with a lid and simmer the cabbage over a low heat for about 40 minutes, stirring occasionally. At the end of cooking, add lemon juice. Serve the red cabbage warm as an addition to meat dishes.
Good to know when making stewed red cabbage.
I do not peel the apples, I wash them well, dry them and remove the seeds. Winey, slightly acidic varieties of apples work best in this recipe.
Stew the cabbage for about 40 minutes, because after that time it should be soft enough.
Do you like dishes with red cabbage? If so, try our recipe for Red cabbage and hakurei turnips salad.