Pan-Braised Maple Red Cabbage {Vegan}


Cabbage is one of those vegetables with a bad reputation, but handled correctly it can be glorious!  Just exercise a little patience, and cook those lovely purple strands slowly on the stovetop until they become slightly caramelized. I promise you it will be worth it.


I was first inspired to try this on Thanksgiving. Kirk and I were in the car listening to Turkey Confidential on NPR (fave new tradition!), and Lynne was describing pan braised cabbage in such mouth-watering detail, that I just had to recreate my own version at home.

Try it, let me know what you think!

Pan-Braised Red Cabbage
Prep time
Cook time
Total time
A simple and comforting side dish made right on the hob.
Recipe type: Side Dish
Serves: 4
  • 3 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves of garlic, thinly sliced
  • 1 small head of cabbage, thinly sliced
  • 2 carrots, peeled and shaved into ribbons or thinly sliced
  • ¼ cup good quality apple cider vinegar
  • ¼ cup pure maple syrup
  • Salt and Pepper to taste
  1. Start by gently sautéing the onion in the oil, add garlic after a few minutes.
  2. Add the cabbage and carrots, season liberally with salt and pepper and cook with the lid on for about 10 minutes until everything has softened a little.
  3. Throw in the vinegar and syrup and cook very gently on low for 30-40 minutes longer, until everything is sweet and meltingly soft with a few caramelized cabbage strands… YUM!



  1. Martin Whelan says:

    will definitely try this. Never sure how best to cook cabbage. I usually stir fry it, can’t eat boiled cabbage, so will try this for a change

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