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red cabbage on serving plates, sausage, bread, plums

Braised Red Cabbage with Plums

Sylwia Vaclavek
Savory Polish Braised Red Cabbage with Italian plums, brown butter, caraway, and juniper. An easy autumn side for kielbasa, pork, or chicken.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course sauce
Cuisine Polish
Servings 6
Calories 140 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • sharp knife
  • cutting board
  • wooden spoon or spatula
  • measuring cups and spoons
  • Small pan or knife (for crushing juniper)

Ingredients
 
 

  • 900 grams red cabbage (thinly sliced (5–7 mm)
  • 300 grams Italian plums (pitted and quartered, divided into 200 g and 100 g)
  • 40 grams unsalted butter
  • 120 grams yellow onion (finely diced)
  • 1 teaspoon caraway seeds
  • 4 juniper berries (lightly crushed)
  • ½ teaspoon dried marjoram
  • 1 bay leaf
  • 180 grams chicken stock (or vegetable stock)
  • 1 tablespoon apple cider vinegar (for the braise)
  • 2 tablespoons apple cider vinegar (to finish, plus more as needed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fine salt (plus more to taste)
  • ¼ teaspoon freshly ground black pepper
  • Water or additional stock as needed

Instructions
 

  • Remove the tough outer leaves from the red cabbage and slice it into strips about 5–7 mm thick.
  • Finely dice the 120 grams yellow onion. Pit and quarter the 300 grams Italian plums, dividing them into 200 g for the first stage and 100 g to add later.
  • Lightly crush the 4 juniper berries with the side of a knife or the bottom of a small pan.
  • Brown 40 grams unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium-low heat. Add 120 grams yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
  • Add 1 teaspoon caraway seeds, ½ teaspoon dried marjoram, and 4 lightly crushed juniper berries.
  • Add 900 grams red cabbage (sliced), 1 teaspoon fine salt, and ¼ teaspoon freshly ground black pepper.
  • Cook for 5-8 minutes, stirring occasionally, until the cabbage softens and reduces in volume.
  • Add: 1 tablespoon apple cider vinegar, 199.8 grams Italian plums, 180 grams chicken stock or vegetable stock, and 1 bay leaf. Stir to combine, then bring to a gentle simmer.
  • Reduce the heat to low, cover, and cook for 20 minutes, stirring once or twice. The cabbage should begin to soften, and some of the plums should start breaking down into the cooking liquid.
  • Add the remaining 100.2 grams Italian plums. Cover and cook for 15–25 minutes, or until the cabbage is tender and some of the plums have partially broken down while others retain their shape.
  • Check the pot occasionally. If the cabbage looks dry before it is tender, add a splash of water or stock. The finished dish should be moist but not soupy.
  • Remove the bay leaf and juniper berries. Stir in 1 teaspoon Dijon mustard 2 tablespoons apple cider vinegar. Taste, then add the remaining vinegar as needed for brightness.
  • Adjust the seasoning with additional salt and black pepper. If the plums are particularly tart, add 1–2 tsp honey or brown sugar, if necessary.
  • If there is too much liquid, simmer uncovered for 3–5 minutes to reduce it.
  • Let the cabbage rest for a few minutes, then serve warm alongside grilled kiełbasa, roast pork, chicken, buckwheat, or a vegetarian main dish.

Notes

Add the plums in two stages.
Keep the heat low and steady. This is a slow braise, not a stir-fry.
 

Nutrition

Serving: 1cupCalories: 140kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 482mgPotassium: 518mgFiber: 4gSugar: 12gVitamin A: 2018IUVitamin C: 92mgCalcium: 82mgIron: 1mg
Keyword braised cabbage, cabbage, red cabbage
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