Sweet and Sour Red Cabbage

  • Serves

    serves 8-10


Red cabbage is braised in duck fat and enlivened with red wine vinegar and caraway seeds, making it a perfectly balanced holiday side. This recipe, developed by chef Mary Sue Milliken, first appeared in our November 2013 issue with the article State of Grace.


  • 12 cup duck fat or bacon drippings
  • 2 large yellow onions, thinly sliced
  • 1 tbsp. caraway seeds
  • 1 bay leaf
  • 1 large head red cabbage (about 2 lb.), cored and finely shredded
  • 1 cup red wine vinegar
  • 12 cup sugar
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Melt fat in an 8-qt. saucepan over medium-high heat. Add onions, caraway, and bay leaf; cook, stirring occasionally, until golden, about 12 minutes. Stir in cabbage, vinegar, sugar, salt, and pepper. Reduce heat to medium; cook, covered, until cabbage is tender, about 1 hour. Serve hot or at room temperature.

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