Boozy Braised Red Cabbage

4 Dec

Given the title of this post, you might be wondering why I am posting yet ANOTHER recipe involving red cabbage.  I don’t have some sort of weird cabbage obsession, truly.  In reality, a single inexpensive head yields a LOT of cabbage… enough for several dishes.  So I’ve been trying to use up the remainder of the red cabbage head that has been sitting in my fridge for a few weeks now.

A quick search led me to a delicious sounding dish for red cabbage braised in red wine with a splash of gin.  How can you go wrong with a combo like that?  The ingredients are similar to those in the Rotkraut dish but the taste is quite different.  The Rotkraut was sweet and sour while this dish is rich and deep in flavour… kind of like beef bourguignon, minus the beef.  Wondering what to serve alongside your boozy braised red cabbage?  The original recipe recommends beef, game, roast pork, or duck.  I agree.


Red cabbage braised in red wine and gin


Braised Red Cabbage  (adapted from

2 tsp vegetable oil
1 medium onion, sliced
6 cups thinly sliced red cabbage
1 apple, sliced into julienne matchsticks
3/4 cup dry red wine
2 tbsp gin
1 tbsp maple syrup
1 bay leaf
3/4 tsp salt

  1. In a large skillet with a lid (or a large pot), heat oil over medium high heat.  Add onion and saute until softened.
  2. Add remaining ingredients and stir to combine.
  3. Bring to a boil; reduce heat, cover, and simmer until cabbage is very tender, about 45 minutes.  If there is liquid left, uncover, increase heat to medium, and cook until evaporated (about 10 minutes).  Serve warm.

Makes 8 servings.  Per serving: 56 kcal, 1 g fat, 2 g fibre, 227 mg sodium

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