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in the mood for braised red cabbage but. . .

  • j

not sure what to serve it with to make a complete meal. Usually see it with some sort of pork.


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  1. It's usually pork with us, including sausages. But it also goes well with venison. And it's made more than one non-traditional Christmas Day appearance alongside the very traditional turkey.

    1. Roast goose is also a good go with.

      3 Replies
      1. re: boyzoma

        Or duck, either whole roast duck or confited legs.

        1. re: BobB

          oh yeah duck is a great idea and i happen to have one in the freezer.

      2. If you've got a while, it's lovely with Wolfgang Puck's Beef Goulash: http://www.wolfgangpuck.com/recipes/v....

        Mmm. Just thinking about it makes my mouth water.

        1. applegate sweet Italian sausage (7 g of fat per link) and very good.
          Weiner shnitzel (veal or chicken) is also very good.
          And add a baked or boiled potato

          1. Braised with smoked turkey with onions , apple or pear in apple cider .A bit of cardamom salt and pepper First choice would be a good black bread

            1. Would also go well with simple roast or grilled chicken. YUM. Also bread and butter.

              1. Schnitzel (generally pork) with a fried egg on top is our go-to for braised red sweet/sour cabbage.......and buttered poppyseed noodles to soak up that yolk...

                1. Sauerbraten or Rouladen if you're in the mood for beef ;-)

                  Or turkey schnitzel.

                  Or if you're looking for a veg main, served with spaetzle topped with mushroom sauce, or schupfnudeln.

                  1. I like to serve as a side dish with mashed potatoes, smoked sausage, and Brown Beer Bread or Irish Soda Bread.

                    It would probably be good served alone with corn bread.

                    CARAWAY RED CABBAGE

                    1/4 cup butter
                    1/2 cup chopped onion*
                    1 head red cabbage
                    1 cup sugar
                    2 tablespoons lemon juice
                    1 cup cider vinegar
                    1 teaspoon caraway seed
                    1/2 teaspoon salt
                    1/4 teaspoon pepper

                    Melt butter over medium heat in a large stainless steel skillet. Add onion and cook over medium heat. While onion are cooking, core cabbage into four sections, slice off hard cores but do not throw away. With a sharp knife, shred cabbage over cooking onions. Add cores and remaining ingredients. Cover and continue cooking over medium heat until cabbage is tender.

                    *I use a medium sized onion which is probably more like 1 cup but I haven't measured it.