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Red cabbage

Servings: 14 (this stores very well so make the batch and keep for later)
1 head read cabbage
1 c. red wine
½ c. red wine vinegar (or alternately use other vinegars)
salt and pepper


Quarter the cabbage and discard all of the stem. Slice into very thin strips (using a slicer is recommended). Add into a fitting pot with the red wine and vinegar.

Turn the heat to low and keep simmering on low for about 1 hour. (If it gets dry, add some water.)

Once the cabbage is cooked soft, season with salt, pepper and sugar (can use more vinegar as well). You want it to be a sweet and sour so find a balance that suits your tastebuds.

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