Braised Red Cabbage | Dorothy Lane Market
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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