Cider Braised Red Cabbage

Here’s a lovely compliment to a number of proteins including scallops, chicken, roasted pork and schnitzel. The cider adds the sweetness while the caraway adds the perfect tang to complete this dish. Toss in a bit of brown sugar if your sweet tooth demands.

Makes 6 servings


  • 2 tablespoons unsalted butter
  • 2 tablespoons caraway seeds
  • 1 large head, cabbage, thinly sliced
  • 1/2 cup golden raisins
  • 3/4 cup sweet apple cider
  • 1 tablespoon apple cider vinegar
  • Kosher salt and freshly ground black pepper


Heat a heavy-bottomed Dutch oven over medium heat. Add the butter until melted. Add the caraway seeds and stir until fragrant, about 30 seconds. Add the cabbage in batches until slightly wilted, about 5 minutes. Add the raisins, cider and vinegar and simmer for 15 minutes until the cabbage is soft. Season with salt and pepper.

Photo by Beth Segal