Braised red cabbage

Prep 10 min
Total 35 min
Makes 6 Servings



1 tbsp
olive oil
medium red onion, thinly sliced
1/3 cup
cider vinegar
2 tbsp
brown sugar
1 tsp
1 cup
low-sodium chicken broth
red cabbage, thinly sliced, about 8 cups


  • Heat a large frying pan over medium high. Add oil, then onion, vinegar, sugar and fennel seeds. Stir until sugar is dissolved, 1 min. Add broth and cabbage. Frying pan will be very full. Bring to a boil, then reduce heat to medium. Gently boil, uncovered, stirring occasionally until liquid is reduced, about 25 min.

Make-Ahead Tip:

Cook this red cabbage recipe and refrigerate up to 2 days. Reheat with a little broth on the stove, uncovered, on medium.


Calories 79, Protein 2 g, Carbohydrates 14 g, Fat 2 g, Fibre 3 g, Sodium 109 mg.
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