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Brown-Sugar-Spiced Red Cabbage

This recipe can be made a day ahead and refrigerated; reheat before serving.

  • Servings: 12
Brown-Sugar-Spiced Red Cabbage

Source: Martha Stewart Living, December 2006


  • 1/4 cup bacon drippings or unsalted butter
  • 1 head red cabbage, very thinly sliced
  • 1 red onion, halved lengthwise and thinly sliced
  • 1/2 cup cider vinegar
  • 1/2 cup port
  • 1/4 cup packed light-brown sugar
  • 1/2 cinnamon stick
  • 1 fresh bay leaf
  • Coarse salt and freshly ground pepper


  1. Heat drippings in a large stockpot over medium heat. Add cabbage and onion; cook, stirring occasionally, until tender, about 10 minutes.

  2. Add vinegar, port, sugar, cinnamon, and bay leaf; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until cabbage is soft, about 1 hour. Season with salt and pepper.


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