Braised Red Cabbage

JWU College of Culinary Arts

10 servings

Serving Size
7 ounces (207 milliliters)

Recipe ID

US standard
Duck fat
4 ounces
115 grams
Onions, peeled, diced brunoise
1 small
1 small
Red wine vinegar
1 ounce
40 milliliters
Apple cider
8 ounces
225 grams
White wine, dry
4 ounces
115 grams
Sugar, granulated
3 ounces
85 grams
Red cabbage, core removed, cut chiffonade
4 pounds
1.8 kilograms
Granny Smith apples, washed, peeled, grated
10 ounces
283 grams
Salt, Kosher
To taste
To taste
White pepper, ground
To taste
To taste
  1. Gather all the ingredients and equipment.
  2. Heat the duck fat in a braising pan over medium heat.
  3. Add the onions and sauté until lightly caramelized.
  4. Add the red wine vinegar, cider, wine, and sugar, and simmer briefly to melt sugar.
  5. Add the red cabbage and the apples; toss well to coat.
  6. Cover, and braise over medium heat until tender, about 1 hour (See Chef´s notes). Stir frequently until cabbage starts to sweat. Uncover pan to allow the moisture to reduce as the cabbage becomes tender.
  7. Season with salt and pepper as necessary.