Red Wine Braise-Roasted Red Cabbage with Carrots and Beets

By • September 26, 2011 • 20 Comments



Author Notes: One of our favorite autumn side dishes is this variation on the French classic of red cabbage braised in red wine and red wine vinegar. I add carrots and beets, as well as some tart apple. I used to put a pinch of ground cloves in this, but recently noticed in Marcus Samuelsson’s cookbook, “Aquavit: And the New Scandinavian Cuisine,” that he uses garam masala, as well as cinnamon and fresh ginger, in his braised red cabbage. To my mind, however, the garam masala alone adds just the right touch of spice. I do like Samuelsson’s addition of maple syrup toward the end of the cooking time, though with the beets and carrots, I use much less. The dish is started on the stove, then moved to the oven where the vegetables are braised, covered for an hour, and then allowed to roast, uncovered, for about another hour. Like so many braises, this improves with a day or so of resting. Enjoy!! ;o) - AntoniaJamesAntoniaJames

Food52 Review: This is a great fall vegetable recipe that I highly recommend everyone have in their files. The amount of garam masala is perfect -- enough to give a bit of spice, but not enough to be overwhelming. Just like AntoniaJames says, this was delicious on the day it was made, and even better the second and third days as it became a bit sweeter. The colors are beautiful as well. This is bound to be my go-to red cabbage recipe from now on. - VanessaSVanessaS

Serves 8 with leftovers

  • ½ pound small or medium red beets
  • 2 ounces pancetta, cut into small dice
  • 1 small head of red cabbage (about 1 ½ pounds), quartered, cored and finely sliced
  • 1 large or 2 small yellow onions, thinly sliced
  • Salt
  • 2 fresh bay leaves
  • 4 cloves garlic, peeled and coarsely chopped
  • 2 tart apples, peeled, cored and thinly sliced
  • 3 medium carrots, peeled and cut into thick julienne, about 1 ½ inch long
  • 1 teaspoon garam masala
  • 1 heaping tablespoon dark brown sugar
  • ¾ cup dry red wine
  • ½ cup really nice red wine vinegar
  • 2 tablespoons maple syrup
  • More salt, and freshly ground pepper, to taste
  1. Preheat oven to 375 degrees. Remove tops, wash and wrap beets in foil. Cut larger ones in half, if necessary, so the size of the pieces is consistent. Place in a small baking dish and roast in the oven for about 30 – 40 minutes, or until just barely tender. (Test them with a sharp knife, being very careful as you open the foil, as it will release hot steam that could burn you, badly.)
  2. In a wide, oven-proof braising dish, cook the pancetta over medium heat for about ten minutes, stirring occasionally.
  3. Add the onions and cabbage and toss them with the fat rendered from the pancetta, with a hefty pinch of salt. Cook over medium-high heat for a few minutes, stirring all the while, just until the cabbage starts to wilt.
  4. Add all of the other ingredients except the maple syrup, beets and seasonings. Stir well. Put in the oven, covered.
  5. When the beets are just tender, and cool enough to handle, slip off their skins and quarter them. Then slice each quarter into three or four pieces, crosswise. Add to the braising pan and stir to incorporate.
  6. Cover the pot and return it to the oven for about an hour, all told, from when you first put it in.
  7. Remove the lid, stir it well, and return it to the oven, uncovered. Cook for another 30 minutes, giving it a good stir after fifteen minutes.
  8. Add the maple syrup and stir again. Cook for another 20 to 30 minutes.
  9. Taste and add salt and pepper to taste.
  10. This tastes better after it’s had a chance to sit for at least a few hours, but preferably a day or two.
  11. Enjoy!! ;o)
  12. N.B.: To make this vegetarian, simply replace the pancetta with about 3 tablespoons of good butter, which you’d melt and use for sweating the onions at the outset, before adding the cabbage. ;o)
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8 months ago ichabod

I made this last night and enjoyed it. I left out the beets, as I've never met one that I liked. I tasted it again today, and cannot decide if there is a tad too much vinegar for my taste. I will make it again.

Cakes

over 1 year ago Bevi

i made this again for Thanksgiving and made my own garam masala, which I think is integral to the recipe. Delicious and lovely to look at.

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made another batch of this, using my crockpot this time, as I was going to be out and about, and don't like to leave any flames on when I'm not near the kitchen. It turned out beautifully. I used two tablespoons of molasses instead of the brown sugar (increasing the sweetener because my wine is a bit dry today, and I didn't add carrots or beets). I also added the zest of an orange, because with the holidays upon us, well, it seemed like a good thing to do. Just FYI. ;o)

Cakes

almost 3 years ago Bevi

I am making this Monday night, to serve on Thursday. Your prune clafouti is also getting a spot, so I am working on the prunes today for a good soak. Also, there is another dish that you make, but for the life of me I can't remember what it is. Why don't I write these things down??

Cakes

over 2 years ago Bevi

This dish is done for The Bird - and it's delicious. The roasting is what really releases flavor. Also The Smoking Bishop relish is happily percolating in the fridge. Your clafoutis gets made on Wednesday. Thanks for the wonderful additions to our feast!

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I am honored beyond words that you are taking three of my recipes to your Thanksgiving celebration. ;o)

Cakes

almost 3 years ago Bevi

A few days ago I made this to go with lamb chops. It is so delicious. The amount of garam masala is perfect. The maple syrup finishes off the dish perfectly. And since I eat dishes like this for breakfast, lunch and dinner, I have been perfectly happy! I have set aside a small amount for soup tomorrow, as Antonia did. We plan to use this red cabbage recipe for our Thanksgiving, for sure. And it certainly does improve with age!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you so much, Bevi!! I'm so glad you like this. Do try making some soup with it (add equal parts of the dish and good chicken stock; heat and stir in sour cream or Greek yogurt to taste). You'll love it. ;o)

Cakes

almost 3 years ago Bevi

I did make soup, and it was delicious! I used my own stock, and added a bit of Greek yogurt. Pretty color, too.!

Cakes

almost 3 years ago Bevi

I am going to try this over the weekend. We always have a red cabbage recipe on the Thanksgiving table that I make in Vermont and carry to CT. This would be perfect for traveling and percolating a few days, and the flavors sound wonderful.

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks, Bevi. Please let me know what you think. I really like this stuff much better after it's sat for three or four hours, or the next day, or longer. It holds well in the fridge. Today I heated some up with a cup or so of rich homemade chicken broth (rich, as in concentrated, as I make my own stock and reduce it so I can freeze in pint or 8 ounce mason jars) to make a thick veggie soup. Once hot, I stirred in about a teaspoon of sour cream. With a few leftover sauteed apple slices and a small chunk of Gruyere, it was the perfect lunch! I'll probably post a recipe in the "Soup" category. ;o)

Cakes

almost 3 years ago Bevi

I was wondering what you thought of turning this into a soup-so funny you brought this up. I'll make my first stock of the season tomorrow from leftovers of the first roast chicken of the autumn. So I'll try this and then make soup. The flavors remind me of a great soup made at Veselka, a 24 -hour Polish resto in the East Village. They also add meat to their soup. This Thanksgiving may very well be a food52 showcase. You are trailblazing. As usual I might add!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks so much! It's good for three or four days, at least. I've never had any around any longer than that. It's great at room temperature, too, which is also convenient. ;o)

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almost 3 years ago gingerroot

This sounds really amazing, AJ. I look forward to making it.

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thank you, gingerroot. I hope you do try it! ;o)

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almost 3 years ago EmilyC

Love this! Braised red cabbage is one of my favorite autumn dishes...I often add bacon, tart apple, and maple syrup/vinegar to mine. I like the additions of carrots, red wine, and the garam masala...something I would have never thought to try! Saved!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Thanks, EmilyC. You need less sweetener with the carrots (and also, if your onions tend toward sweet), though the maple syrup gives it a certain smoothness that I really like. ;o)

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almost 3 years ago wssmom

Spectacular!! This would be beautiful on a holiday table, and the flavors sound amazing, especially the red wine vinegar with the maple syrup!

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almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Oh, you are much too kind, wssmom! But I do agree the brilliant hue would brighten any table. ;o)

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almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Love this, the veggies, the spices, everything - and what good news that it is better in a day or two - make in advance is a good thing! Adding it to the "try when it cools off" list!!