Red Cabbage

Cavolo Rosso

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This is a really wonderful dish to serve with pork or game. In Trentino they still call this vegetable Rotkhol, and indeed it does sound more authentic in German! I like it very much with roast pheasant or goose.


  • 2 lb (1 kg) red cabbage, shredded
  • 1 large onion, peeled and thinly sliced


Prepare the cabbage, making sure that it is clean. In a large pan, fry the onion gently until soft with the Speck, smoked prosciutto or smoked streaky bacon in the olive oil and butter, stirring frequently. Then add the wine and the cabbage, stir, season with salt and pepper and cover so that the cabbage loses none of its colouring. Cook slowly with the lid on the pan, stirring occasionally, fo