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Braised Red Cabbage Recipe

Braised Red Cabbage

Food Network Kitchens

From Food Network Kitchens

Show: How To Boil WaterEpisode: Chop Matters

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on April 24, 2012

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    I'm in awe of this recipe. We bought red cabbage for a different recipe and did not like it (raw.
    I felt terrible throwing it away though and after hours of looking for recipes I came across this one. I'm so glad I made it and gave it a shot. It was delicious!!

    I wouldn't say that this is an everyday item but I will definitely be making it for special occasions. Thank you!

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  • on December 15, 2011

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    WELL, INITIALLY I THOUGHT THE FLAVOR WAS EXCELLENT. MY ONLY PROBLEM WAS THE AMOUNT OF SALT IN THIS RECIPE. BETWEEN THE BACON AND THE ADDED SALT, IT WAS WAY TOO SALTY FOR US. I WILL DEFINITELY MAKE THIS AGAIN, BUT CUT BACK ON THE SALT

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  • on November 15, 2011

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    This recipe is awesome! I did not add quite as many onions, as I don't like too many onions. And, I also served this with a dollop of goat cheese on top. It is just great!

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  • on April 08, 2011

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    Very Delicious!! We had this at a restaurant in Epcot and I had been trying so many different recipes trying to find the closest! The only things I changed was I used a spoon full of beef better than boullion and only 2 cups stock, also I cooked off most of the liquid and the bacon I put aside after browning and sprinkled on top just before serving otherwise it can get chewy and overcooked!

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  • on March 05, 2011

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    Delicious! My husband does not even like cabbage, and he went back for seconds of this one. A little heavy on the salt, but other than that, I wouldn't change a thing.

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  • on January 30, 2011

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    I was looking for a cozy rainy day meal and saw this recipe. I used a golden delicious apple I found in the back of the fridge and the dish still came out amazing! Served with boiled red potatoes, bratwurst steamed in dark beer and sauerkraut-you can't miss with this one!

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  • on December 26, 2010

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    What a delicious savory cabbage dish. I did not have bacon in the house and substituted panchetta which worked just as well. I was a little reticent about using a cinnamon stick, but I went for it and it was fantastic. I served this with Ina's Roasted duck recipe and people raved. The melding of the flavors in this recipe were amazing. This dish is even better the next day.

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  • on October 20, 2010

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    evening. This will be a got-to recipe during the coming months.

    The only change we made was to add the juice of an orange (looking very forlorn in the fridge for a little more sweetness.

    For the record, we aren't normally crazy about cabbage.

    Definitely a keeper.

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  • on July 25, 2010

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    I found this recipe to help clear out my fridge. Served with pork schnitzel. I used 6 slices of bacon because that's how I vac seal, and I soaked up the excess fat with paper towles before adding the onions. I also used some leftover chunky apple sauce from Rachael Rays Pork Chops with Golden Apple Sauce recipe (http://www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-golden-apple-sauce-recipe/index.html Amazingly complex and perfectly balanced as it is. It serves 6 if you are using it as a bed for the main, but as a side, could easily serve 8. It also took closer to 30 mins to thicken after the hour boil. Plan accordingly or adjust your stock volume.

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  • on May 16, 2010

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    This is very very good braised cabbage. I have made it many times and it is always a huge hit, even for those who don't like cabbage! The only thing I do differently is add unsweetened applesauce instead of the apple itself. Try this recipe and you will never make any other braised cabbage again.

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