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Sauteed Red Cabbage With Raisins


Sauteed red cabbage is at once colorful and comforting as the weather cools.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Gentl and Hyers

Source: Martha Stewart Living, November 2005


  • 2 tablespoons extra-virgin olive oil
  • 1 small red cabbage (about 1 3/4 pounds), halved, cored, and thinly sliced crosswise
  • 2 small shallots, quartered and separated into layers (about 4 ounces)
  • 2 teaspoons coarse salt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 1/2 teaspoons cider vinegar
  • Freshly ground pepper
  • 1/3 cup raisins


  1. Heat oil in a large nonstick saute pan over medium-high heat until hot but not smoking. Add cabbage and shallots, and cook, stirring occasionally, until cabbage has softened slightly, about 15 minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve.

Reviews Add a comment

  • mrs_in_mass
    5 OCT, 2009
    Made this tonight to go with the chicken cutlets and acorn squash from the Nov '05 menu. It was tasty and simple - I would make it again. Watch out, though - the red cabbage will stain your tablecloths. :)
    5 SEP, 2008
    Wonderful, except I put raisins in bowl and let those that like them add to their own dish of cabbage. I went without. Love cabbage and all squash.