Red Cabbage with Vermouth

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 small red cabbage (about pounds)
  • 2 tablespoons butter
  • ½ cup diced onion
  • 7 tablespoons sweet vermouth
  • 1 tablespoon brown sugar
  • ¾ teaspoon salt
  • cups Thompson seedless grapes, halved if large
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch


    1. Remove outside leaves of cabbage and shred the cabbage coarsely. Set aside.

    2. Melt the butter in a two-quart saucepan. Add the onion and sauté until limp. Add cabbage, four tablespoons of the vermouth, the sugar and salt. Mix lightly. Cover and cook for eight minutes, or until cabbage is barely tender.

    3. Add the grapes and lemon juice. Cover and cook for one minute. Blend cornstarch with remaining vermouth and add to cabbage. Cook for one minute, or until juice thickens slightly.