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Red Wine Braised Red Cabbage

A little tang, a hint of sweetness, this cabbage recipe hit the spot. While we enjoyed it on St. Patty's Day, I think it would be perfect just about any day. Serve with roasted meat, chicken or even pork, this is a great alternative to the traditional sauerkraut and a nice change to buttered cabbage.
Course Side Dish
Cuisine German
Keyword cabbage
Servings 4 - 6
Author The Cowgirl Gourmet found this recipe on Epicurious.com and slightly adapted the recipe from the February 1998 issue of Bon Appetit


  • 1 slice of thick-cut nitrate-free, uncured bacon, chopped, optional
  • 2 tablespoons butter or vegan butter
  • 2 1/2 cups red cabbage thinly sliced
  • 1/2 cup Granny Smith apple peeled and chopped
  • 1/4 cup red onion chopped
  • 1/3 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey or more to taste
  • Kosher or sea salt and freshly ground black pepper to taste


  1. In a large skillet, fry the bacon until crisp. Remove the bacon. If there is a lot of fat in the pan, sop it up with a paper towel. Melt the butter in the skillet over medium heat. Add the cabbage, apple and onion and the cooked bacon. Saute until cabbage is crisp tender, about 6-10 minutes.

  2. Add the wine and vinegar and cover, cooking until cabbage is tender and the liquid mostly evaporates, about 15-20 minutes. Stir occasionally. Add the honey and cook another few minutes so everything melds together.

  3. Taste and adjust seasoning, adding salt, pepper and even a bit more honey, if desired. Serve and enjoy.