Theresa's Mixed Nuts: Braised Red Cabbage

Thursday, March 9, 2023

Braised Red Cabbage

Disclosure- I received the mentioned product courtesy of the sponsor for the the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.
Last week we touched on how corned beef and cabbage really isn't a true Irish dish, but being a girl of tradition, and since the tradition of corned beef and cabbage has been on our St. Patrick's Day menu as far back as I remember, I'll probably still end up making that for Jason next weekend. I usually just boil green cabbage and season it with a little Vegeta, but I'm going to do things a little different this round and switch over to red cabbage for a change because I accidentally ordered 3 heads instead of one when I placed my grocery order this week. And I'll be honest and tell you that my fridge stinks now with all of that cabbage sitting in there. I can't get rid of it fast enough! I did use up one head this week and made some Braised Red Cabbage for dinner. This is a Golden Blossom Honey recipe that I was able to whip up a day in advance when I knew the husband was going to be using the smoker to make pulled pork. 

This cabbage recipe can be made as a stand alone side dish, or it is a great accompaniment to pulled pork sandwiches, burgers, or even steak. I think the color is really pretty too, and it even reminds of the a Rhododendron flower. Which, if we're going to point out things that really aren't Irish, like corned beef and cabbage, Rhododendron  Ponticum is so gorgeous in the fields of Ireland, but it's also not native and is quite an invasive plant there. Fake Irish food, fake Irish plants, might as well be like most Americans and be fake Irish next week and whip up this tasty braised red cabbage recipe for dinner. Don't forget the Guinness though! Sláinte.


1 1/2 cups onion, coarsely chopped
1 tablespoon olive oil
6 cups red cabbage, sliced or coarsely grated
2 bay leaves
1/2 teaspoon black pepper
1/4 teaspoon caraway seeds
4 tablespoons red wine
4 tablespoons red wine vinegar
4 tablespoons water
2 apples, peeled, cored and coarsely chopped

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Do you prefer green or red cabbage?



  1. I prefer the red, but I only eat it raw. Is getting drunk on the17th a fake Irish thing as well? Lol!

  2. I don't do cabbage at all as my belly hates it, but I used to like it before, not in a stew though,that I hated with passion as it is something eaten weekly in Slavic countries. I preferred cabbage just diced, sauted on some oil and mixed with pasta. Red cabbage is lovely in salad too. I forgot what is the name of the substance that gives it violet colour but I know it is healthy and we are supposed to eat it often.

  3. This colorful side is a great way to get the kids to try this for the first time. Your pictures turned out awesome. Thank you SO much for sharing!

  4. thank you so much for sharing this recipe. i really love red cabbage.

    Anyway, I love your blog. Let’s connect. I followed you, and I hope you’ll follow me back :)

    INSTAGRAM: @julieann_lozada

  5. You & The Family Have Been On My Mind - Sending Positive Vibes - Think Snow


  6. Gracias por la receta. Te mando un beso.

  7. Rhododendrums are an invasive species there???? My kids' gram loves them. This does have the same color. They're pretty and your braised cabbage is too. Red cabbage has a decent amount of Vitamin C. And saying that puts me in the mood for some Vitamin Sea. :)

  8. I pranked my coworker by asking for blue cabbage over the phone when I worked produce

  9. If it is a tradition to you than that is how it should stay indeed. Can't say I've tried either kind though.

  10. I've never thought to try using cabbage like this.

  11. I want some. Regine

  12. I could eat braised red cabbage all day long!


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