Balsamic Braised Red Cabbage

A green and white speckled bowl filled with braised cabbage on a marble tabletop.

5 from 1 vote

Bright and punchy both in flavor and color this meltingly tender braised cabbage is a great addition to all kinds of savory main courses like mustardy pork chops and pan-seared salmon.

Prep Time15

Cook Time45

Course: Side Dish

Cuisine: American, German

Servings:

Calories: 172kcal

Author: Leigh Anderson

Ingredients

3 tablespoons olive oil or butter
1 medium white or yellow onion peeled, halved and thinly sliced
1 small red cabbage, about 1.5 pounds cored and thinly sliced, see notes
1/2 cup balsamic vinegar
1/2 cup water
2 tablespoons honey or maple syrup
2 tablespoons butter
kosher salt

Instructions

Place a large pot or dutch oven over medium-high heat, add the butter followed by the onion. Cook, stirring occasionally, until soft and translucent then add the cabbage and a generous pinch of salt.
Sauté the cabbage until it begins to soften and wilt, about 5 minutes, then add the vinegar, water and honey – stir to combine. Turn the heat down to medium-low, cover and cook the cabbage, stirring every so often to ensure nothing sticks or scorches to the bottom of the pan, about 30-45 minutes or until soft and tender.
To serve, fold in the butter, taste and season with additional salt, honey or vinegar as needed. Serve warm.

Notes

How to thinly slice cabbage with a mandoline:

Halve and core. Cut the cabbage in half through the center, then remove and discard the tough core.
Set the thickness. Adjust your mandolin's thickness setting. Start thin, about 1/4-inch, but not so thin that the cabbage disintegrates. You can always adjust later.
Secure and slice. Using the mandolin's hand guard, firmly press the flat surface of the cabbage against the blade and slide it across. Let the mandolin do the work.
Repeat and adjust. Continue slicing, adjusting the thickness if needed, until you have the desired amount of cabbage.

Safety Note: Mandolins are sharp! Always use the hand guard to protect your fingers. If the cabbage piece becomes too small, stop slicing and use a knife instead.

Storing and Re-heating Leftoverss:

Sautéed cabbage will stay fresh in the refrigerator for up to five days. Reheat on the stove top in a sauté pan over medium-low heat or in the microwave.

Nutrition