Braised Red Cabbage

Total Time:
45 min
10 min
35 min

6 to 8 servings

  • 1/4 baguette, split
  • 4 tablespoons unsalted butter
  • Pinch of paprika
  • Kosher salt
  • One 1- to 1 1/2-pound head red cabbage, quartered, cored and thinly sliced (8 cups)
  • 1 sprig fresh rosemary, finely chopped
  • 2 tablespoons hard cider, plus more if necessary
  • 2 to 4 tablespoons best quality apple cider vinegar
Watch how to make this recipe.
  • Pull out the soft center of the baguette and pull into small pieces. Reserve the crust for another use. In a saute pan, melt 2 tablespoons of the butter over medium heat. When the butter is very hot, add the breadcrumbs and cook, stirring constantly, until dark golden brown and crunchy, 7 to 10 minutes. Stir in the paprika and salt to taste. Transfer the breadcrumbs to a paper towel-lined plate. Set aside.

  • In a heavy-bottomed 12-inch skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the cabbage, rosemary and 1/4 teaspoon salt. Cook, stirring occasionally, until the cabbage starts to wilt, about 5 minutes. Add the hard cider, stir, cover and cook until the liquid evaporates, 12 to 15 minutes. Remove the lid and add 2 tablespoons apple cider vinegar. Stir constantly until the cabbage is completely tender, about 3 minutes. Season to taste, adding more apple cider vinegar if desired, and top with the sauteed breadcrumbs. Serve immediately.

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    Cider-Braised Red Cabbage

    Recipe courtesy of Jeff Mauro