Cranberry Braised Cabbage

A while back when I made cabbage bundles, I only used 12 of the larger, outside leaves of the one green cabbage I purchased. And there was no way I was going to throw away the rest of the par-boiled cabbage. So what to do? Braise it!

When I make braised cabbage, I typically start with butter and onions. But the fun part is choosing the braising liquids! There’s broth, wine, apple cider, and so forth. In fact, you can add sliced apples or pears along with the onions if you want that flavor as well. Jelly is traditionally added for a little sweetness, but I decided to use my cranberry-cherry chutsauce that I had left over. That made it a way more festive dish, and was a nice compliment to the green cabbage.

Cranberry Braised Cabbage

2 ounces butter
1 small onion, thinly sliced
1 small cabbage, thinly sliced
White wine, I used a Riesling
Pinch of salt
Cranberry sauce, or chutney

Begin by melting the butter in a pot over medium heat. Add the onions and sauté them for about 5 minutes.

Add the sliced cabbage and sauté it for another 5 minutes, being careful that nothing gets close to burning.

Add about 1/4 of Riesling and the salt. If you’re using raw cabbage, use maybe 1/2 cup of wine; you can always reduce it later.

Bring to a light boil, then cover the pot and cook the cabbage for about 10-15 minutes, or until completely tender. It should be very wilted.

Remove the lid and reduce any remaining liquid in the bottom of the pot.

Add about 2 tablespoons of your choice of cranberry sauce or chutney and stir gently. Taste for sweetness and adjust accordingly.

Once heated through, serve alongside pork, ham, duck, or roasted chicken.

Any kind of chunky cranberry sauce, preferably, or chutney with cranberries would be fabulous to sweeten the cabbage and spice things up a little. Especially with the individual berries still intact, as you can see in the photos. That’s what I was after. Just know the sweetness of what you’re adding so you can adjust the taste.