Braised Balsamic Red Cabbage

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Braised Balsamic Red Cabbage


½ red cabbage very thinly sliced

3 shallots minced

2 tablespoons olive oil

1/3 cup dry red wine

1 tablespoon balsamic vinegar

1 tablespoon or more good quality Dijon mustard

Lots of salt and pepper to taste


  1.       Heat the vegetable oil and add the shallots cook slowly until lightly browned
  2.       Add all the cabbage at once, and mix well, lower the heat and continue mixing for a few minutes
  3.       Add olive oil, wine, balsamic vinegar, mustard and salt (start with 1 teaspoon)
  4.       Mix very well and taste, add salt and pepper to taste, cover with a lid and braise for about 20 minutes over med low heat, stirring occasionally
  5.       Remove lid and continue to cook over low until most of wine is evaporated.
  6.       It should be a beautiful dark purple and have a bit of a bite to it, similar to al dente pasta.
  7.       Correct seasonings and serve
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