Polish Braised Red Cabbage - Czerwona Kapusta Zasmazana

red-cabbage-brian-yarvin.jpg
Braised Red Cabbage. © Brian Yarvin / Getty Images
    35 min
Ratings (4)

This sweet-and-sour braised red cabbage side dish comes together in a snap, especially if you use a food processor to shred the cabbage and onion. Czerwona Kapusta Zasmazana goes great with just about any dish, but is a favorite with ham, pork and sausage.

View these step-by-step instructions for making Polish braised red cabbage.

What You'll Need

  • 1 (3-pound) head red cabbage, shredded
  • 1 medium onion, shredded
  • 2 tablespoons butter or canola oil
  • 1 cup water
  • 4 tablespoons red-wine vinegar
  • 4 tablespoons brown sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

How to Make It

  1. In large pot, cook cabbage and onion in butter or oil until it collapses, about 5 minutes.
     
  2. Meanwhile, mix together water, vinegar, brown sugar, pepper and salt until sugar is dissolved. Add to cabbage mixture. Bring to a boil. Reduce heat to medium-low.
     
  3. Continue to cook, stirring occasionally, until cabbage is tender, about 15 minutes. Refrigerate overnight to improve flavor. Freezes well.