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Braised Red Cabbage

Updated: Friday, February 7 2014, 11:35 AM EST
Servings: 12

2 Heads of Red Cabbage
2 Medium sized White or Yellow Onion
2 cups Red or White Table Wine
1 cup of Apple Jelly
¼ cup Olive Oil
½ TBS Caraway Seeds
¼ cup of Red Wine Vinegar
To taste Salt and Pepper

In a pre-heated pot large enough to hold all of the raw ingredients add in the Olive Oil followed by the julienned onion. Sautee until a slight caramel has been achieved. Once the onions are slightly browned add in the Cabbage and the caraway seeds. Sautee this for a slight bit then add in the liquid ingredients and the Apple Jelly. Give this a good stir. Season this with Salt and Pepper. Cover the Pot with a lid and reduce the heat to a simmer. Let this cook about an hour or until the cabbage is tender. Give this a taste and adjust seasoning. This is a dish that is great on its first day but is better on the following days as it has time to develop and deepen in flavor.

Many variations on this are common. One can change the Jelly to a more savory variety (pepper jelly, currant jelly). One can cook this with bacon (cook diced bacon in your pot first and use the rendered bacon fat to sauté the onion). You can omit the jelly (which adds body) and use sugar to help sweeten. One can also use a broth or a stock in place of the wine, but I would still use the vinegar to aid in achieving a balanced taste. In short try the dish as is, but use this as a base from which you can try a new and different direction. Braised Red Cabbage

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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