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Recipe Detail Page
Braised Red Cabbage
Holiday 2021
While this cabbage is delicious right after cooking, it’s a great option to make in advance as its flavours continue to intensify over time. The cooled cabbage can be refrigerated in an airtight container for up to three days and warmed up minutes before serving.
Serves 6 to 8
1 small red cabbage, cored and thinly sliced
1/4 inch (5 mm) thick, about 14 cups (3.5 L)
1 cup (250 mL) raw unfiltered apple cider vinegar
1/2 cup (125 mL) granulated sugar
4-star anise
3 bay leaves
2 cinnamon sticks
1/2 tsp (2 mL) salt
Freshly cracked pepper to taste
1. In a large Dutch oven or pot, combine all ingredients. Set over medium-high heat and bring liquid on the bottom to a boil. Cover with a lid and reduce heat to medium-low. Simmer, stirring occasionally, until cabbage is deep purple and most of the liquid is absorbed about 50 minutes. Remove star anise, cinnamon and bay leaves before serving.
Serves 6 to 8
