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Braised Red Cabbage Side Dish

Simple braised red cabbage

Red cabbage is a great side dish to accompany any roast meat. Braised on medium heat, this red cabbage has a little crunch and pleasantly sweet and sour taste. Recipe story
Course Side Dish
Cuisine Czech
Keyword braised
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4 people
Calories 133kcal
Author Lea


  • Wide shallow cooking pot with a lid


  • 1 medium onion finely chopped
  • 2 tbsp caster sugar
  • ½ red cabbage (about 450 g) finely chopped
  • 1 tsp caraway seeds whole
  • 100 ml red wine
  • 200 ml water
  • 2 tbsp balsamic vinegar
  • salt
  • 40 g plain flour


  • Fry onion in a wide shallow cooking pot until it starts browning.
  • Add the caster sugar to the same pot, stir a few times to help the sugar dissolve.
  • Stir in cabbage, wine, water, ½ of the vinegar, caraway seeds and salt. Cook for 30 minutes with the lid on.
  • Pre-mix flour with a small amount of fairly warm (not boiling) water into smooth, pourable consistency.
  • Turn the heat down and pour the flour in. Stir continuously to incorporate the flour into the braised cabbage to prevent lumps.
  • Cook for an additional 3 - 5 minutes. Stir occasionally.
  • Adjust the taste by adding a splash of the remaining vinegar at a time. Taste in between to make sure you adjust the flavours according to your taste buds. Season with more salt if needed.


Calories: 133kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 346mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1170IU | Vitamin C: 62mg | Calcium: 57mg | Iron: 2mg