Nom Nom Paleo

Chez Panisse Braised Red Cabbage

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Here’s another simple yet delicious recipe culled from Alice WatersChez Panisse Vegetables. The woman is a genius.

The finished dish is an awesome bowl of purple comfort food – tender, sweet, tart, and savory. It goes well with any protein so it’s a wonderful cabbage side dish to have in your repertoire.

Here’s what I gathered to feed 4-6 adults:

  • 1 red cabbage (green works great as well), outer wilted leaves and core removed, and sliced very thin
  • 1 medium onion, thinly sliced
  • 3 tablespoons of duck fat (bacon grease would be delicious as well)
  • 1 tablespoon sherry vinegar
  • 1 bay leaf
  • Kosher salt and pepper
  • ½ cup water
  • 1 apple, peeled and grated

Here’s how I made it:

The first thing I did was gather and chop up the ingredients.


I scooped out the duck fat…


…and melted it over medium heat in a large cast iron skillet.

Once the duck fat was melted, I sautéed the onions for about 5 minutes.

Next, I added the cabbage, vinegar, bay leaf, salt, pepper, and water.

I brought it up to a boil, put on a lid, lowered the heat, and simmered the cabbage for 20 minutes.

I peeled and grated a Fuji apple and added it to the cabbage mixture.


I mixed it in, put on the lid, and let it cook for 5 more minutes. I tasted the cabbage and adjusted for seasoning.


I love the combination of cabbage, apples, and sherry vinegar!

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