If green cabbage doesn’t get enough respect, then red cabbage doesn’t get enough attention. This braised red cabbage recipe with cranberries is pretty much the only thing I ever serve with venison but it would go equally well with duck breast. [Editor’s Note: And let’s not forget turkey!]–Anne Applebaum and Danielle Crittenden
LC How Very Thanksgiving-y! Note
This braised red cabbage recipe is red cabbage as you’ve never, ever experienced it. It’s almost as if it was meant to be for the holiday table. Actually, it was meant to be an accompaniment to duck and venison and other game, though we like it just fine with our turkey, too, owing to its richly spiced taste that’s sorta reminiscent of mulled wine.
Braised Red Cabbage with Cranberries Recipe
- Quick Glance
- 45 M
- 1 H, 25 M
- Serves 4 to 6
- 1 large head red cabbage
- 3 tablespoons (1 1/2 ounces) unsalted butter
- 3/4 cup homemade chicken stock or canned chicken broth
- 1/2 cup dry red wine
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 1/4 cup dried cranberries
- 1/2 lemon
- Salt and freshly ground black pepper, to taste
- 1. Core the cabbage and roughly it. You should have at least 6 cups and quite possibly more. It doesn’t have to be an exact amount.
- 2. In a large saucepan or Dutch oven, melt 1 tablespoon butter over medium heat. Toss in the cabbage and cook, stirring occasionally, until it’s somewhat softened but not browned, 8 to 15 minutes. Add the chicken stock, wine, and cloves and bring to a boil. Reduce the heat to medium-lowish and gently simmer, uncovered, until the cabbage is tender and the liquid has reduced somewhat, 30 to 40 minutes.
- 3. When the cabbage is tender, melt the remaining 2 tablespoons butter in the microwave or over very low heat and stir in the flour to create a paste. Stir the paste into the cabbage, add the cranberries, and continue to cook on low heat, stirring occasionally, until the cranberries are tender and the cooking liquid has thickened, about 10 minutes. Add a squeeze of lemon juice to taste and season with salt and pepper. Serve the braised red cabbage immediately.
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Braised Red Cabbage with Cranberries Recipe © 2012 Anne Applebaum and Danielle Crittenden. Photo © 2012 Bogdan and Dorota Bialy. All rights reserved.
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