Make Ahead
Grandma Netta's Red Cabbage
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18 Reviews
aa
December 18, 2021
Delicious! Used 12 ounces Michelob Amber beer +4 ounces of water for the liquid. No other changes. The red cabbage was from our garden. The color was gorgeous.
Amy O.
December 25, 2019
I made this to go along with my Mom's Swedish meatballs. It has great flavor and is super easy. I only wish it would retain the beautiful red color after cooking.
judy
February 7, 2019
This is delish. I cannot eat brown sugar any longer, nor cooked sugars. So I cooked this down and then added about 3 Tbsp of sugar at the end which melted in beautifully. Really nice. Less than half the recipe and really well re civet from my hubby.
AntoniaJames
December 18, 2017
This one's a keeper. I used Stockyard Oatmeal Stout and stuck to the brief to the letter, though I braised it a bit longer than suggested. I used vegetable stock from River Cottage vegetable bouillon (recipe on this site). Easy, gorgeous, tastes great, can be made ahead . . . . what more can you ask of a holiday side? ;o)
KR
December 10, 2017
Made this & it was DELISH: My variation was no beer or broth, only about 1 c of water. Even though I forgot the butter & added it at the end, it was fab! Thx for the recipe! It's much like the one my mom made, although she made a slurry w the vinegar, sugar & cornstarch ....this version is much easier.
rachelib
January 22, 2013
eating this out of the pot as is simmers done. Delicious made almost as directed (no beer)
Tarragon
September 4, 2012
This is a wonderful recipe. For a weeknight I reduced the initial 1 hour to 8 minutes by using a pressure cooker. I also omitted the beer and just increased the vegetable stock. Will definitely make again - I like bd20009's idea of the balsamic vinegar to make up for the beer, but it really isn't necessary.
Fran M.
April 22, 2011
I wanted to make a cabbage dish tonight I saw this and I am thinking about making it. The question i have is I don't like the taste of beer. I was wondering if in the final dish you can taste the stout?
bd20009
April 22, 2011
I couldn't taste it. It simmers for so long, the alcohol must cook out, and the stout gives it a depth of flavor. But not beer flavor :)
bd20009
January 2, 2011
I am really happy with the results! Used brown ale (all I had on hand) and substituted beef stock for the vegetable stock. I added a splash of good balsamic vinegar to make up for the brown ale substitution. Really tasty!
Stockout
January 2, 2011
Thank you, bd. I just made a batch myself this weekend to eat with sagegreen's winning latkes and a roasted miso chicken, also from here, which I am making tomorrow. Happy New Year to you!
Stockout
November 19, 2010
You could make this up to a week in advance. The vinegar and sugar help to preserve the cabbage and don't tell anyone but I once found a leftover container of this in my fridge that had to be 2 months old and it not only looked ok, it did not smell (yes, I know....cabbage??).
Mr. T.
November 19, 2010
Can this be made in advance for T-Day and if so, how many days beforehand? Thank you! I'm really looking forward to making -- and eating -- this! ;o)
AntoniaJames
November 19, 2010
Ooops. That was me. I was on Mr. T's computer and didn't realized he hadn't logged out . . . .;o)
Stockout
November 17, 2010
I wish I had said that a well as you have. I just assumed Netta added the stout to calm Grandpa down...lol
AntoniaJames
November 17, 2010
Too funny!! I'm really looking forward to trying this recipe. And I'll be thinking about Netta, and your Grandpa, when I do!! (And also thinking about how my mother served herself liver and onions, happily, while we ate something else, and our reactions to the liver was, always, "Oh, yuck!" I have so been there.) ;o)
Homebaked
November 25, 2017
I never minded eating the liver and onions, it was my sister who gagged on it. ;) Love my mom's red cabbage, might have to try this version, it sounds great.
AntoniaJames
November 17, 2010
My mouth is watering, just reading this. So, so delicious sounding. Really like the addition of the stout . . . just a touch of bitterness to balance the sweetness of the cabbage and sugar. Love it!! ;o)
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