Red cabbage with port wine and apple

Red cabbage with port wine and apple. I love red cabbage, but only the homemade kind, because this port-braised red cabbage is so easy to make and the result is simply irresistible.

Be sure to add a generous amount of port. The rich, sweet aroma will fill the kitchen and whet your appetite. Gently braise the red cabbage in the port wine until it is tender and full of flavour. It goes perfectly with game, duck, goose and mashed potatoes.

Ingredients for red cabbage with port wine and apple

• 2 onions
• 1 kg red cabbage
• 2 apples
• 100 ml balsamic vinegar
• 2 bay leaves
• 3 cloves
• 200 ml red wine
• 50 g clarified butter or butter
• 1 pinch of salt and pepper
• 200 ml port
• 100 ml vegetable or meat stock

How to make red cabbage with port wine and apple

1. Peel and dice the onions, and slice the red cabbage into fine strips.
2. Sauté the onions in butter or clarified butter. Add the red cabbage and the finely diced apples, sauté, then deglaze with red wine.
3. Add bay leaves, cloves, stock, a pinch of salt, pepper, balsamic vinegar and the port.
4. If the red cabbage isn’t completely covered with liquid yet, add a little more water. Put the lid on and bring to the boil. 
5. Set the heat to low to medium so that the red cabbage simmers gently. 
6. After about 2 hours, the red cabbage will have absorbed the flavours well. Now season to taste with salt and pepper. Done.

▷ I always make a bit extra, because it freezes or preserves really well.

More delicious recipes

• Porcini mushroom risotto
• The classic ratatouille – simple and delicious

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Vivi

Red Cabbage with Port Wine and Apple

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course: Main Course

Cuisine: German

Calories: 1346

Ingredients Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 1 kg red cabbage
• 2 onions
• 2 apples
• 100 ml balsamic vinegar
• 2 bay leaves
• 3 cloves
• 200 ml red wine
• 50 g clarified butter or butter
• 1 pinch salt
• 1 pinch pepper
• 200 ml port wine
• 100 ml vegetable or meat stock

Method

 

1. Peel and dice the onions. Finely shred the red cabbage.
2. Sauté the onions in butter or clarified butter. Add the red cabbage and finely diced apples, fry briefly and deglaze with red wine.
3. Add the bay leaves, cloves, stock, a pinch of salt, pepper, balsamic vinegar and port wine.
4. If the cabbage is not fully covered with liquid, add a little water. Put the lid on and bring to the boil.
5. Reduce to a low to medium heat so the cabbage simmers gently.
6. After about 2 hours the cabbage is tender and full of flavour. Season with salt and pepper to taste. Done!

Nutrition

Calories: 1346kcalCarbohydrates: 158gProtein: 16gFat: 43gSaturated Fat: 26gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 2gCholesterol: 108mgSodium: 1413mgPotassium: 2880mgFiber: 22gSugar: 77gVitamin A: 12645IUVitamin C: 570mgCalcium: 520mgIron: 10mg

Video

Notes

💡 I always make a little extra — it freezes beautifully and can also be preserved in jars.

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