Recipes from the Deli: Braised Red Cabbage


Fall has arrived and everyone is settling back into the kitchen again, free from the sweltering heat of this past summer. (Or so we hope!)

Braised sweet and sour cabbage is a versatile recipe with lots of “add on” potential. It’s a no-gluten ingredient dish that pairs well with many of the deeper flavors of fall. This recipe can be adjusted in a number of ways. Add bacon by sautéing it in the pan ahead of adding the cabbage. If you’re not interested in the sweets and sours you can make a savory braised cabbage. Use a broth of your choice, add herbs and spices. Then bring to a boil, add your cabbage, maybe some leeks as well. Let simmer until the cabbage is tender. I hope you enjoy this beautiful fall season, Cheers!

– Juli Barrette,
Abundance Deli Manager

Abundance Red Braised Cabbage

Prep time: 35 minutes. Serves 4-5.


  • 1 head red cabbage, cored, shredded, and rinsed
  • 1 yellow onions, minced, or more
  • 1 garlic clove depending on how much you love garlic, minced
  • 1 apple, it can be any apple you prefer, cored, and chopped
  • 1 navel orange, zested, and juiced
  • 1/4 cup of water
  • 1 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp white vinegar
  • 1 pinch of allspice
  • 1/8 cup of chopped raisins
  • 1-2 tbsp brown sugar, if you prefer sweet more than sour you can use more
  • 1 tbsp salt
  • 1 tsp pepper
  • 1 bunch scallion, chopped for garnish


  1. Heat olive on medium-high heat, add onions and salt. Cook for 3-5 minutes or until softened and slightly golden
  2. Add cabbage and garlic. Cook on medium-high heat until cabbage has softened.
  3. Add water, vinegars, sugar, raisin, allspice, and orange zest/juice.
  4. Cover and cook for 20 minutes, stirring occasionally.
  5. Add apple and cook for another 10 minutes.
  6. Season with more salt, lemon juice, and sugar, depending on your pallet.
  7. Cool down mixture and store overnight or garnish with scallions and enjoy!

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