Braised Red Cabbage

Yield: serves 8-10


  • 1¼ cups dry red wine

  • 1¼ cups ruby port

  • 1 cup honey

  • ½ cups red wine vinegar

  • 2 heads red cabbage, cored and thinly sliced

  • 2 semisweet apples, such as Fuji, peeled and coarsely grated

  • 1 large yellow onion, thinly sliced

  • Salt and freshly ground black pepper, to taste

  • 4 slices thick-cut bacon, cut into 2" pieces

  • 1 large potato, peeled and coarsely grated


  1. Mix red wine, port, honey, vinegar, cabbage, apples, onion, salt, and pepper in a bowl. Transfer to a roasted pan and cover with a sheet of parchment paper; press a 9" x 13" baking dish filled with cans over the top to weigh mixture down; chill overnight.

  2. The next day, heat oven to 350°. Cook bacon in an 8-qt. Dutch oven over medium-high until fat is rendered, 6-8 minutes. Stir in reserved cabbage mixture with its liquid; boil. Stir in potato. Place a piece of parchment paper over surface of cabbage mixture; bake, covered, until thickened and cabbage is tender, 2-2½ hours

4 views0 comments

Recent Posts

See All

In this article, I am going to discuss the 5 key things that are most essential to mastering any 12-week transformation. Not to disappoint you, but I am not going to talk about the latest diet fad o