Braised red cabbage


  • Prep Time10 mins
  • Total Time35 mins
  • Makes6 Servings
Braised red cabbage

Roberto Caruso

Chatelaine Triple Tested

This triple-tested red cabbage recipe has plenty of antioxidants and fibre. Cider vinegar and fennel help the flavour of this healthy vegetable shine.


  • 1 tbsp olive oil

  • 2-Jan medium red onion, thinly sliced

  • 1/3 cup cider vinegar

  • 2 tbsp brown sugar

  • 1 tsp fennel seeds

  • 1 cup low-sodium chicken broth

  • 2-Jan red cabbage, thinly sliced, about 8 cups


  • Heat a large frying pan over medium high. Add oil, then onion, vinegar, sugar and fennel seeds. Stir until sugar is dissolved, 1 min. Add broth and cabbage. Frying pan will be very full. Bring to a boil, then reduce heat to medium. Gently boil, uncovered, stirring occasionally until liquid is reduced, about 25 min.

Nutrition (per serving)

Calories 79, Protein 2g, Carbohydrates 14g, Fat 2g, Fibre 3g, Sodium 109mg.

Make-Ahead Tip:

Cook this red cabbage recipe and refrigerate up to 2 days. Reheat with a little broth on the stove, uncovered, on medium.