I read an article in the Ottawa Citizen about braising vegetables as a way to beat the winter blues rather than braising meat. It brought me back to a dish my mom used to make, braised red cabbage with apples. I didn’t know the actual recipe she went by so I sort of made it up as I went along and it turned out fantastic! Also, it was a great way to use up 3/4’s of a red cabbage I had no other use for…cooking for two is a tough task sometimes and I always try not to waste any produce.


1 red cabbage (or whatever you have) cored, and thinly sliced

4 strips of bacon, chopped into approximately 1 inch pieces

1 spoonful of butter or olive oil (butter is better)

2 yellow onions, thinly sliced

1/2 cup of white vinegar or white wine

1 bay leaf

1 apple of your choice, sliced and peeled.


1. Rinse your sliced red cabbage and drain but make sure to leave some water on the leaves, it does not have to be completely dry.

2. Fry the bacon in a large pot over low heat until almost crisp. Then add your butter or olive oil and turn the heat up and add onions.

3. Cook onions until they are just turning colour and are tender, about 10 minutes.

4. Add the white vinegar or wine and the cabbage and the bay leaf plus A LOT of salt (about a tablespoon) and a few good grinds of pepper.

5. Turn the heat down to a simmer, cover and cook for about an hour, stirring every 15 to 20 minutes or so.

6. After the hour cooking time, add the sliced apple and cook for a further 15 minutes covered. Test the softness and cook longer if desired but by now it will be fully braised.

I find braised cabbage is delicious with pork as a protein.

Let me know if you give this a try or if you have any great braised veggie recipes to help us get through this freezing winter!

Bon Appetit!

– Barbara