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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.

Reviews Add a comment

  • MS10593083
    8 NOV, 2011
    very flavourful, very pretty on the plate, and aromatic. The only change I made was I added a sliced onion in with the cabbage. I served it with roasted sausages and rosemary potatoes, nice combination of autumn flavours. I did find that it needed only half the suggested cooking time, but perhaps it is because I halved the recipe.
  • EcoVillageProduce-Barbara
    16 OCT, 2011
    This is an excellent recipe. Excellent with pork. Great way to fix red cabbage when you don't know what to do.
  • ejingtreasure
    7 NOV, 2008
    Delicious combination of spices, wine