Food & Cooking Recipes Salad Recipes Sauteed Red Cabbage With Raisins 3.7 (22) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Prep Time: 10 mins Total Time: 35 mins Servings: 4 Sauteed red cabbage is at once colorful and comforting as the weather cools. Ingredients 2 tablespoons extra-virgin olive oil 1 small red cabbage (about 1 ¾ 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 ½ teaspoons cider vinegar Freshly ground pepper ⅓ cup raisins Directions 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. Rate it Print