Ina Garten Braised Red Cabbage with Pancetta

Ina Garten braised red cabbage with pancetta turns red cabbage, apples and crispy pancetta into a tender, sweet-sour side dish in 2 hours 30 minutes. Try this make-ahead winter side dish for Thanksgiving or Christmas dinner, since it reheats on the stovetop and gets better with time.

Let the cabbage simmer a full hour with the lid on, because that slow, gentle heat is what turns the stiff shreds soft and silky. Rush it on high heat and the liquid cooks off before the cabbage is tender, leaving it tough and scorched.

Ina Garten built this side dish for cold winter nights, to serve alongside pork, poultry or game. She simmers the cabbage in good red wine with apples, then stirs in balsamic vinegar at the very end to wake the flavors up.

Source: Make It Ahead (2014)

Ina Garten Braised Red Cabbage with Pancetta

0.0 from 0 votes

Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

2

hours 

15

minutes

Calories

290

kcal

Red cabbage and apples simmer in red wine until the shreds turn soft and glossy, then reduce uncovered into a thick, jammy glaze. Crispy pancetta and a splash of balsamic go in at the end, so the smoky bits stay crunchy.

Ingredients

• 1 tablespoon good olive oil
  

• 1/2 pound pancetta, 1/2-inch-diced
  

• 4 cups yellow onions, halved lengthwise and sliced 1/2 inch thick (3 onions)
  

• 1 cup good red wine, such as Burgundy
  

• 1/3 cup apple cider vinegar
  

• 1 (2-pound) red cabbage, grated (see note)
  

• 3 firm red apples, such as Macoun, unpeeled, halved, cored, and sliced 1/4 inch thick
  

• 1/4 cup light brown sugar, lightly packed
  

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon balsamic vinegar
  

Directions

• Brown the pancetta: Heat 1 tablespoon olive oil in a large Dutch oven, then add 1/2 pound diced pancetta and sauté over medium heat for 6 to 8 minutes until browned. Lift it out with a slotted spoon onto a paper towel-lined plate and set it aside.
• Cook the onions: Add 4 cups sliced yellow onions to the pot and cook for 8 to 10 minutes until lightly browned. They pick up the pancetta drippings, so the whole pot starts out savory.
• Deglaze the pot: Pour in 1 cup red wine and 1/3 cup apple cider vinegar. Scrape up the brown bits from the bottom, since they carry a lot of the flavor.
• Add the cabbage: Stir in 2 pounds grated red cabbage, 3 sliced red apples, 1/4 cup light brown sugar, 4 teaspoons salt and 2 teaspoons pepper. Bring everything to a boil, then cover the pot.
• Simmer covered: Lower the heat and simmer for 1 hour, checking now and then that there is still liquid in the pan. If it looks dry, add a little water so nothing scorches.
• Reduce uncovered: Take off the lid and cook over medium-low heat for another 30 to 45 minutes, stirring occasionally. It's ready when most of the liquid has evaporated and the cabbage looks glossy.
• Finish and serve: Stir in the reserved pancetta and 1 tablespoon balsamic vinegar, then taste for salt and pepper. Serve it hot.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, OXO stainless slotted spoon, Cuisinart 14-cup food processor, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make braised red cabbage ahead of time?

Yes, and it's one of the best make-ahead sides you can cook. Prepare it completely and refrigerate it for up to 4 days, since the flavors deepen as it sits.

How do I reheat braised red cabbage?

Reheat it slowly on top of the stove over low heat. If it has thickened too much, stir in a splash of water or red wine to loosen it.

What is the easiest way to shred the cabbage?

A food processor fitted with the slicing disk does it in a minute. Quarter the cabbage, cut out the cores, then cut the quarters into wedges that fit sideways in the feed tube, which gives you longer shreds.

What can I use instead of pancetta?

Thick-cut bacon works as a swap, though it's smokier, so the dish will taste a little different. For a vegetarian version, skip the pancetta and start the onions in 2 tablespoons of olive oil.

What is the most common mistake with braised cabbage?

Letting the pot go dry during the covered hour is the biggest one, because the cabbage then scorches on the bottom before it softens. Check it every 20 minutes or so and add a little water whenever the liquid looks low.