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Old Dutch braised red cabbage

A delicious Dutch side dish that goes well with gamey meat.


3 1⁄2 oz pancetta (diced)
1 3⁄4 oz butter
1 onion (red onion, cut into rings)
3 1⁄2 oz sugar
1 pn salt
1 pn pepper
1 stk cinnamon
2 clove (whole cloves)
1⁄4 c wine (red wine)
4⁄5 oz vinegar (red wine vinegar)
2 apple (peeled and cut in slices)
2 lf bay leaf
1 hd cabbage (red cabbage, cut into strips, heart and outer leaves removed)


Melt the butter in a casserole then add the pancetta and onion for about 5 minutes.

Then add the spices for a couple minutes more and eventually the cabbage, making sure to stir.

Add the wine and vinegar then lie the apples on top of the cabbage, close the lid and leave to cook on low heat for an hour.

Remove cinnamon, clove and bay leaf before serving.

Total time
1 hour, 25 minutes
Cooking time
Preparation time
4 servings


vegetables, side dishes
braising, moderate
Dutch food recipes
Food in Europe