Braised Red Cabbage with Currants
Submitted by lakake
Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minIf there’s a more underrated side dish in Northern European cooking, good luck finding it.
Shredded red cabbage wilts down with onions in a splash of red wine, then bakes in the oven with toasted caraway seeds, plump currants, and a bright hit of vinegar that keeps the cabbage from going flat and one-note.
The long, covered braise turns everything sweet, tangy, and meltingly soft, with the caraway adding that warm, earthy depth that makes you think of Bavarian beer halls and autumn in the countryside.
Serve it warm alongside roast pork, sausages, or schnitzel, or let it cool to room temperature for a lighter approach.
It keeps beautifully in the fridge for three to four days and honestly gets better as the flavors meld.
Kitchen Tips
- Toast the caraway seeds first. That one minute in a dry pan wakes up the oils and transforms them from dusty to deeply fragrant.
- Use red wine vinegar, cider vinegar, or rice vinegar. Each shifts the flavor slightly. Red wine vinegar is sharpest, rice vinegar is mildest. Pick based on your preference.
- Swap in apple juice for the water if you want a sweeter, fruitier result that leans more German in character.
- Make it ahead. This dish reheats perfectly and the flavors only improve after a day or two in the fridge.
Ingredients
Directions
Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min.
In a large pot, heat wine. Add onion and salt, and sauté for 5 min., until onion wilts and smells very sweet.
Add red cabbage and sauté over medium-low heat until it wilts a little, about 5 min.
(Add water as needed to prevent sticking.) Add caraway or cumin seeds and currants.
Mix vinegar and water or apple juice, pour over the cabbage and mix well.
Preheat oven to 375℉ (190℃). Lightly oil a 6 to 8 cup baking dish and spoon the cabbage and liquid into it.
Cover and bake for 45 to 60 minutes.
Serve warm or at room temp. Serves 6.
This may be refrigerated in dish for 3 to 4 days and reheated in covered casserole in the oven.
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