Braised Red Cabbage



  • 1             Red Cabbage (outer leaves and core removed, chopped coarsely)
  • 2 TB       Lucini Extra Virgin Olive Oil
  • Salt
  • Black Pepper (fresh, ground)
  • 1              Onion (sweet, sliced thin)
  • 2              Apples (sweet, chopped coarsely)
  • 1/4 tsp  Allspice (ground)
  • 2 tsp       Fennel Seeds
  • 1/2 C     Lucini Cherry Infused Balsamic Vinegar
  • 1/4 LB   Bacon (smoked, high quality, cut into thin strips, optional – can substitute 2 tsp Smoked Paprika)


Pour the olive oil into a saucepan, heat on medium high, then add the bacon (or smoked paprika) and fennel seeds.  Cook until golden then add the onion and continue to cook, with the lid on, for a few more minutes until golden and sticky.  Add the apple, followed by the cabbage chunks, salt and pepper and the vinegar.  Stir everything together well.  Put the lid back on and continue to cook on a low heat for an hour, checking and stirring every so often.

  • 1 red cabbage, sliced 1/4 inches thick
  • Salt and freshly ground black pepper
  • 1/2 red onion, sliced
  • 2 sweet apples, quartered and sliced thin
  • 6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
  • 1/3 cup red wine
  • 1/3 cup red wine vinegar
  • 1/4 cup molasses or cane syrup (the cane syrup is lighter in color)

One response to “Braised Red Cabbage

  1. Pingback: Beef Brisket – Rosh Hashanah « Mio Cibo

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