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!
- 1Red Cabbage
- 1/4cupMogen David
- 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.