Red Cabbage Braised in Red Wine

Preparation info
  • Makes


    • Difficulty


Appears in
The Savory Way

By Deborah Madison

Published 1990

  • About

This is a rather traditional treatment of cabbage and a good one. The finished vegetable emerges coated with the reduced wine, vinegar, and pan juices. This is a darkly colorful dish, best served with something very uncomplicated, like a plump piece of baked winter squash.


  • 1 head of red cabbage, about pounds
  • salt
  • 2 tablespoon


Blanching the cabbage keeps it sweet-tasting, so begin by bringing a large pot of water to a boil. While it is heating, cut the cabbage into quarters, remove the cores, and cut the cabbage into narrow shreds. When the water comes to a boil, add salt to taste and the cabbage. Boil for 2 minutes; then pour the cabbage into a colander and set it aside to drain.

Warm the oil in a wide pan a