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