The best tasting Italian style red cabbage (also called purple cabbage by some). Braised on the stove top in a sweet & sour sauce with nuts and raisins, this cabbage recipe is a keeper. Ideal as a side meal or on its own too.
Red cabbage is a popular ingredient across the Mediterranean, as well as in Central and Eastern Europe — especially in countries like Hungary, Germany, and Austria. It’s slightly sweeter than green cabbage, cooks easily, and is packed with flavour (and nutrients, too!).
This recipe isn’t your typical braised cabbage with just oil and spices. It takes things up a notch by blending sweet and savory flavors into one beautifully balanced dish. Even my little ones gave it their seal of approval — and that’s saying something when it comes to cabbage!
If you are a fan of cabbage definitely try my favorite Unstuffed Cabbage Rolls Casserole recipe.
Ingredients & Substitutions
- Red cabbage head – cleaned and cut in stripes.
- Walnuts – chopped, or can be substituted with hazelnuts or almonds.
- Raisins – small, dark raisins or yellow small raisins are best.
- Lemon juice – only fresh lemon juice is recommended. Substitute with apple cider vinegar.
- Brown sugar – just a pinch to make it sweeter.
- Olive oil – extra virgin olive oil is always recommended, however you can use canola or peanut oil if olive oil is not an option.
- Chives – fresh or dried chives works well. Or substitute with fresh parsley or celery leaves.
- Salt and black pepper to taste.
IDEA: If you’d like, you can also add finely chopped apple to the cabbage to give it a sweetness boost.
HOW TO COOK BRAISED RED CABBAGE
1st: Cut cabbage in thin stripes. Sauté in olive oil on low on the stove for a few minutes with rehydrated raisins.
2nd: Add all remaining ingredients and stir. Let cook for another few minutes under a lid. Stir as needed.
What to serve with braised red (purple) cabbage?
Braised purple cabbage is best enjoyed as a side dish to fish and/or meat. Or as appetizer/salad on its own. Here are some suggestions from my kitchen:
- Hungarian Duck (baked) recipe – duck meat loves sweet-sour accompaniments like red cabbage, prune sauce, etc.
- Beef liver steak recipe – iron deficiency or not, beef liver is delicious and goes well with cabbage.
- Authentic Greek Meatballs Recipe – you can never go wrong with meatballs.
Braised Red Cabbage (sweet and sour)
Equipment
- 1 large cooking pot with lid non-stick
- 1 Knife
Ingredients
- 300 g red cabbage, cut in thin stripes
- 50 g dark small raisins, or yellow
- 50 g chopped walnuts
- 1/2 large lemon, juice only needed
- 1 tbsp. brown sugar
- 4-6 tbsp. olive oil extra virgin
- 3 tbsp. chopped chives, fresh or dried
- boiling water for rehydrating raisins
- sea salt and black pepper to taste
Instructions
- Remove the 1st layer of leaves from red cabbage. Wash under cold water. Then, cut cabbage head in thin stripes.
- Add olive oil to cooking pot, then add cabbage and sauté for 10 minutes on medium to low heat – cover with a lid.
- In the meantime, in a smaller pot add raisins and boiling water – they should be fully submerged. Leave for 10 minutes and then drain excess water.
- Next, add all remaining ingredients (rehydrated raisins, chopped walnuts, lemon juice, sugar, salt, pepper, chives) to cabbage and sauté until cabbage is soft and fully cooked (approx. 20 minutes). Stir frequently.
- Finally, adjust seasoning if needed. Serve warm as a side dish or appetizer.
Notes
- Use larger cooking pot with lid as in the beginning cabbage is more voluminous, then it shrinks in size (double or triple).
- Always rehydrate raisins, otherwise they may become drier.
Nutrition
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