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Viennese Braised Red Cabbage

Viennese Braised Red Cabbage is a traditional Austrian recipe for a classic accompaniment of red cabbage braised with apple and onion in a mix of vinegars, butter, lemon juice and orange juice that's flavoured with caraway seeds and which is typically served with game meats. The full recipe is presented here and I hope you enjoy this classic Austrian version of: Viennese Braised Red Cabbage.

prep time

15 minutes

cook time

40 minutes

Total Time:

55 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetarian RecipesSpice RecipesVegetable RecipesAustria Recipes


Ingredients:

2 tbsp sugar
1 tsp salt
1/2 tsp caraway seeds
juice of 2 oranges
1 tsp lemon juice
1 tsp cider vinegar
1 apple, peeled and grated
450g red cabbage, finely shredded (a chiffonade)
2 tbsp oil
2 tbsp butter
100g chopped onions
1 1/2 tbsp sugar
120ml cider vinegar
60ml red wine
salt and black pepper, to taste

Method:

The day before combine the red cabbage with the sugar, salt, caraway seeds, orange juice, lemon juice, cider vinegar and apple in a bowl. Place in the refrigerator and allow to marinate over night.

The following day add the oil and butter to a frying pan. Heat then add the onions and allow to cook until soft and translucent (about 4 minutes). Now add the sugar and stir-in. Continue cooking until the sugar is nicely caramelized. Add the cider vinegar and red wine and use to deglaze the pan. Add the cabbage mixture, bring to a boil then reduce to a low simmer then cover and cook for about 35 minutes. Season with salt and black pepper then serve.