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Braised Red Cabbage with Cranberries

A Calphalon skillet filled with braised red cabbage with cranberries.
Anne Applebaum and Danielle Crittenden

Prep 45 mins
Cook 40 mins
Total 1 hr 25 mins
4 to 6 servings


  • 1 large head red cabbage
  • 3 tablespoons 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


  • 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.
  • 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.
  • 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.