New This Month

Easy Braised Red Cabbage

  • Servings: 6


  • 1 cup red wine
  • 1 tablespoon honey
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon fennel seeds
  • 1 red cabbage, (about 3 pounds), halved lengthwise, cored, and thinly cut crosswise into 1/4-inch thick slices
  • 2 teaspoons coarse salt
  • Freshly ground black pepper


  1. In a large Dutch-oven, bring the wine, honey, oil, and fennel seeds to a boil over medium-high heat. Add the cabbage, and season with salt and pepper. Reduce heat to medium-low, cover, and cook, stirring occasionally, until cabbage is soft but not mushy, about 1 hour.

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