Recipe courtesy of Laura Calder

Red Wine Cabbage

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  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Cook: 55 min
  • Yield: 6 servings
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8 ounces/250g red cabbage (about 1/2 cabbage)

1 tablespoon pork fat or vegetable oil

About 4 thick slices bacon, cut into lardons

1 onion, chopped

1/2 cup/125ml beef or vegetable stock

1/2 cup/125ml dry red wine

1 tablespoon red wine vinegar or balsamic vinegar, plus more if needed

Salt and freshly ground pepper

1/4 cup currants 

1 tablespoon brown sugar

1 apple, peeled, cored and chopped


  1. Core and shred the cabbage. Melt the fat in a large pot. Add the bacon and saute until cooked, then remove with a slotted spoon. Next, cook the onions until soft, but not brown. Put the bacon back in. Stir in the cabbage and cook for about 10 minutes. 
  2. Pour in the stock, wine and vinegar. Season with salt and pepper. Cover and simmer until the cabbage is nearly tender, about 30 minutes. Uncover, add the currants, brown sugar and apples and continue cooking until the cabbage is completely tender and most of the liquid has been absorbed, about 10 minutes longer. Correct the seasonings, and serve.