Stewed red cabbage tastes great. The ingredients include sugar, wine, butter, and vinegar – slow cooked together to produce a delicious result.
Red cabbage is a beautiful vegetable to look at, with a stunning colour that becomes even more beautiful when opened up with a knife.
Not everyone likes the flavour of cabbage, which is a shame as the vegetable is packed full of nutrition. Stewed red cabbage makes eating cabbage enjoyable.
Watch How To Make Stewed Red Cabbage
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This stewed red cabbage recipe combines the vibrant, striking, deep red colour of the cabbage with the delicious flavours from wine, vinegar, sugar, and seasoning.
Remove the outer leaves of the cabbage, chop into quarters, and remove the white core. When cutting the cabbage finely into slithers, it is hard not to be impressed with the amazing colour of its leaves.
I like to soak the chopped cabbage in water for about 10 minutes to clean it up, before draining in a colander. Chop some onion to accompany the cabbage. Shallots are ideal, if not choose small flavoursome onions.
This is a one pot recipe. Add the cabbage and onion to a large saucepan. Pour in the wine and then add the vinegar. I chose a sherry vinegar for extra flavour. Next add the sugar – soft brown sugar looks and tastes delicious. Finish by adding a knob of butter, some bay leaves, and season to taste with pepper and salt.
Give the ingredients a good stir to combine well together, and cover before moving to the hob. Place over a medium heat until the liquid begins to simmer. Give the mixture another good stir, cover with the lid, and turn the heat right down so that the cabbage cooks slowly in gently simmering juices.
The cabbage will take take about two hours to cook. Every twenty minutes or so, check the cabbage to ensure it is not cooking too fast and that there is liquid. Give it a stir, and re-cover with the lid.
The cabbage is done when it is soft to eat and easy to penetrate with a fork.
The cabbage tastes so good it can be enjoyed on its own, or as a side dish for a dinner. It can keep for two to three days in a fridge, and reheats well in a microwave.