Dutch Oven Red Cabbage with Wine, Apples and Raisins

Dutch oven red cabbage is a great winter side dish, perfect for richer meats like pork, duck, and goose.
Dutch Oven Red Cabbage

Dutch Oven Red Cabbage

Dutch oven red cabbage is a great winter side dish, perfect for richer meats like pork, duck, and goose. Cabbage is a very healthy vegetable, tasty and inexpensive.

Initially, I got this recipe from my good friend, Maggie when she had me over to dinner. I kept on going on about how good her red cabbage was and asked her for the recipe.  I particularly liked the little brown bits.  When I looked at the recipe, I didn’t see anything like that and when I asked her, she smiled sheepishly and said they were spots where the cabbage had overcooked a little. Maggie is Jewish, so she put a little Mogen David wine in to cover that taste.  I told her it was perfect and that now I was going to have to recreate the “burned spots”. Raisins to the rescue!

This recipe uses a lot of butter for flavor.  It isn’t something you would want to eat every day, but it’s a great side for a holiday or other celebratory meal. You can have a glass of Mogen David while you’re waiting for it to cook.

Use a Dutch Oven for Red Cabbage

I also make a White Cabbage with White Wine that is cooked in the Instant Pot. If you are in a hurry, make that. But, if you want long, slow, deep flavor, you really want to use a Dutch oven. Don’t worry about the red cabbage turning your lovely Dutch oven purple. It won’t.  It will clean out very easily. You could also make this in a heavy saucepan, but you might run into scorching problems like my friend Maggie did, so it really is best to use a heavy Dutch oven that will retain heat for the long, slow process.  It might take longer than the Instant Pot cabbage, but it’s more than worth the wait.  Enjoy!

Dutch Oven Red Cabbage

Dutch oven red cabbage is a great winter side dish, perfect for richer meats like pork, duck, and goose.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Course: Side Dish
Cuisine: German, Jewish
Difficulty: Easy
Newsletter: 2019-12-30
Servings (slide to adjust): 8
Calories: 159kcal

Equipment

Ingredients

  • 1 Red Cabbage
  • 1 Onion
  • 1 Apple
  • ½ cup butter
  • ¼ cup Raisins
  • ¼ cup Mogen David
Ingredients necessary for the recipe step are in italic.

Instructions

  • Mise en Place
  • Core cabbage and remove old leaves.
  • Slice by hand or in a food processor.
  • Chop onions and apple.
  • Melt butter in a Dutch oven or large pot.
  • Add onions and apple and cook until wilted.
  • Add cabbage and raisins.
  • Cover and let cook down, checking occasionally, about 1 hour.
  • Add wine and cook another 15 or so minutes.

Notes

If you don't have Mogen David, you could use Manischewitz or another relatively sweet wine.  A good blackberry wine would also be fine in this.

Nutrition

Calories: 159kcalCarbohydrates: 13gProtein: 1gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 9mgPotassium: 207mgFiber: 2gSugar: 8g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

One Response to Dutch Oven Red Cabbage with Wine, Apples and Raisins

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