Braised Red Cabbage & Cherries - Dinner With Julie

Braised Red Cabbage & Cherries


March 24, 2012

adapted from Sheila Lukins’ All Around the World Cookbook

  • Makes: Serves 6-10.


2 Tbsp. butter

1 small red cabbage, cored and thinly sliced

1 cup dried cherries

1/4 cup red wine

2 Tbsp. apple cider vinegar

1/4 cup apple juice

1/4 cup honey

1 cinnamon stick

salt and coarsely ground pepper to taste


1Preheat the oven to 325F.

2Set a large heavy saucepan or Dutch oven over medium heat and heat the butter until it melts. When the foaming subsides, add the rest of the ingredients and cook over low heat until warmed through, then put the lid on and pop it into the oven for an hour or two - closer to two. The cabbage will be cooked through, and the liquid thickened a bit. Taste and add a little more honey and/or vinegar as you like to suit your taste (or apple juice if it needs a bit more liquid) and bake a little longer or simmer on the stovetop with the lid off if you want to cook it down a bit.

3It's better after a day or two in the fridge; serve immediately or cool and refrigerate until you're ready for it.