Braised Red Cabbage, Sweet and Sour

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Jezreel Valley (kibbutz country), Israel

📍 Where this dish comes from: Jezreel Valley (kibbutz country), Israel
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Braised Red Cabbage, Sweet and Sour, plated and ready to serve

This is a genuine Eastern European staple, red cabbage cooked low and slow until it turns soft and glossy, balanced between vinegar’s sharpness and just enough sweetness to round it out.

What You’ll Need

Ingredients for Braised Red Cabbage, Sweet and Sour

Braised Red Cabbage, Sweet and Sour

Tender red cabbage braised in a tangy-sweet vinegar sauce until deeply flavorful.
Print Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Jewish
Servings: 6 servings
Calories: 140kcal

Ingredients

  • 1 small head red cabbage thinly sliced
  • 3 tbsp olive oil
  • 1 onion sliced
  • 1/2 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 2 tbsp granulated sugar substitute
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion and cook 5–6 minutes until softened.
  • Add cabbage and stir to coat.
  • Pour in broth and add the bay leaf.
  • Cover and simmer 30–35 minutes, stirring occasionally, until the cabbage is very tender.
  • Stir in vinegar and sugar substitute, and simmer 5–10 more minutes, uncovered.
  • Season with salt and pepper, remove the bay leaf, and serve.

Nutrition

Serving: 1serving | Calories: 140kcal | Protein: 2g | Fat: 9g | Fiber: 4g
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Cooking Braised Red Cabbage, Sweet and Sour in the kitchen

Health Benefits

  • Red cabbage is rich in vitamin C and antioxidant compounds that give it its color.
  • A naturally low-calorie side dish that pairs well with rich, heavier mains.
  • The vinegar-based sauce requires no added fat beyond the initial sauté.
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