Braised Red Cabbage | Dorothy Lane Market
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    Dorothy Lane Market

    Braised Red Cabbage

    PREP TIME 15 mins
    COOK TIME 1 hr 8 min
    SERVINGS 5
    Chef Carrie Walters
    • POSTED Jan 6th, 2026
    • BY Chef Carrie Walters

    INGREDIENTS

    • 1 large red cabbage, quartered, cored, and cut crosswise in thin strips
    • 2 Tbsp DLM Pure Olive Oil
    • 1 onion, thinly sliced
    • ⅓ cup DLM Aged Balsamic Vinegar of Modena, divided into 2 measurements
    • 2 Granny Smith apples, peeled, cored, and sliced
    • ¼ tsp ground allspice
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    Rinse the cut cabbage with cold water and set aside.
    2
    In a large Dutch oven, heat the oil over medium heat and sauté the onions, stirring often, until just about tender, about three minutes.
    3
    Add 2 tablespoons of vinegar and the apples and continue to cook for 3 to 5 minutes.
    4
    Add the cabbage, allspice, and the final 2 tablespoons of vinegar; mix well.
    5
    Cover the pot and braise over low heat for one hour, stirring occasionally.
    6
    Season with salt and pepper to taste.

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    Braised Red Cabbage

    PREP TIME 15 mins
    COOK TIME 1 hr 8 min
    SERVINGS 5

    INGREDIENTS

    • 1 large red cabbage, quartered, cored, and cut crosswise in thin strips
    • 2 Tbsp DLM Pure Olive Oil
    • 1 onion, thinly sliced
    • ⅓ cup DLM Aged Balsamic Vinegar of Modena, divided into 2 measurements
    • 2 Granny Smith apples, peeled, cored, and sliced
    • ¼ tsp ground allspice
    • Salt and pepper to taste

    INSTRUCTIONS

    1
    Rinse the cut cabbage with cold water and set aside.
    2
    In a large Dutch oven, heat the oil over medium heat and sauté the onions, stirring often, until just about tender, about three minutes.
    3
    Add 2 tablespoons of vinegar and the apples and continue to cook for 3 to 5 minutes.
    4
    Add the cabbage, allspice, and the final 2 tablespoons of vinegar; mix well.
    5
    Cover the pot and braise over low heat for one hour, stirring occasionally.
    6
    Season with salt and pepper to taste.

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