Braised Red Cabbage

Prep Time: 10 min
Cook Time: 15 min
Total Time: 25 min
Servings: 6
  • 2 tbsp Filippo Berio Extra Light Olive Oil
  • 1 red onion, halved, thickly sliced
  • 1 small head red cabbage, halved, cored and thickly sliced
  • 1/2 cup dry red wine
  • 2 tbsp Filippo Berio Red Wine Vinegar or white wine vinegar
  • 1 tbsp granulated sugar
  • 1 tsp salt
      • Heat olive oil in Dutch oven set over medium-high heat; cook onion, covered, for 5 minutes or until beginning to soften.
      • Stir in cabbage, wine, vinegar, sugar and salt. Bring to boil; reduce heat to medium-low.
      • Cook, stirring occasionally, for 8 to 10 minutes or until cabbage is tender-crisp and most of the liquid has evaporated.


      Recipe provided by Chef Sharon Sanders



    30 Mins or Less

    Ingredient: Vegetables

    Cooking Method: Sauté / Pan Fry

    World Cuisine: French

    Product: Extra Light

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