Red Cabbage Braised in Cider and Beer

Total Time:
1 hr 45 min
20 min
35 min
50 min

8 servings

  • 4 ounces bacon
  • 4 ounces unsalted butter
  • 1 pound onions, thinly sliced
  • 2 pounds cabbage, shredded
  • 2 tart green apples, cored, peeled and thinly sliced
  • 1 tablespoon sugar
  • 2 ounces red wine vinegar
  • 8 ounces white chicken stock
  • 6 ounces dark beer
  • 4 ounces apple cider vinegar
  • 1 tablespoon cornstarch
  • Salt and freshly ground black pepper
  • Saute the bacon in a large skillet over medium-high heat until it is crisp. Add the butter and melt. Add the onions and saute for about 3 minutes or until they are translucent. Add the red cabbage and continue to cook, stirring frequently, for another 3 minutes. Add the rest of the ingredients, except for the cornstarch and seasonings. Bring to a boil and turn the heat down to a simmer. Cover and simmer for approximately 30 minutes or until cabbage is soft and tender. Make a slurry by mixing the cornstarch with a small amount of water or chicken stock. Blend the slurry into the braising liquid and bring to a boil. Reduce the heat to a simmer. Season, to taste,with salt and black pepper.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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