A collection of Hungarian recipes and home cooking


Braised Red Cabbage

Braised Red Cabbage

Perfect side dish for roast meats especially roast duck and goose.  The taste is subtle with a lot going on from the caramelised sugar, little vinegar, spices and a bit of salt. Red cabbage is called “purple cabbage” in Hungarian which seems fitting – apart from tasty as it is very pretty purple indeed.


  • 1 small red cabbage
  • 150g butter
  • 150g granulated sugar
  • 150ml apple cider vinegar
  • pinch of cinnamon powder
  • pinch of grounded cloves
  • 1 teaspoon of caraway seeds
  • salt, pepper

How to make:

  1. Quarter the cabbage – this makes easy to remove the tough white core – and cut the thinner leaves into long strips.
  2. Melt the butter in a large pan, add the sugar and cook till the sugar melts and starts to brown.
  3. Pur in the vinegar, the caramel will solidify suddenly, stir continuously till it melts again.
  4. Add the cabbage strips, the thinly sliced apples, a little salt and pepper
  5. Stir thoroughly and cook till the cabbage is tender

Tip: Cook 2 small apples peeled, cored and thinly sliced with the cabbage, for an extra fruity taste.

red cabbage recipe

11 thoughts on “Braised Red Cabbage

    1. Assembling material for a book with instruction would be very important. Many of our Magyar friends, family, and occasional aquaintences mention ; Grandma’s this or that, or NayNee’s secret ingredient, etc., etc, ad infinitum. No one has a paper trail! If You did not grow up hovering close, and PAID attention; it would sound like alchemy! I keep sketchy records, and am ashamed that I did not clarify; techniques, or ingredients. You could , and should assemble some guide, as most of us kitchen “VAGABONDS” only remember the high notes. Have a merry Christmas All.

      1. Luckily there is still something magical remains in paper books even in this digital age. This one is just a little hobby website really, maybe one day I would organise the recipes into a little pocket book, (easier said than done) Merry Christmas to you and all family!

        1. I have scrap books: Mom left me in Chicago at age 20! So I put letters in clear protector sheets, and each letter has a great little recipe plus little tips on saving ingredients, and time. But she is long gone to her maker. So When I visit I am back in time; with “My Ladies”! I do miss them. Both my kids are very aggressive trying all cuisines. But they remember Grand-mas most. You CAN do a little collection , and it will grow in time. Merry Christmas Ron B.

    1. Thank you, just saw your message, couldn’t recover the old site but more or less finished the new design – maybe I’ll save a back up this time round, just in case ;-)

  1. Thank you from another Eva. I’m a Hungarian/Canadian. I often refer to your site to refresh my memories of how my mom made this or that…. the Braised red cabbage recipe was a life saver. It helped me remember how my mom made hers.

  2. Thank you for this! On our recent trip to Hungary, Austira and Czechia, it was the red cabbage that did me in! I’m in love with Magyar food, and I’m desperate to find good recipes from Hungary, not the American version. Thank you so much!

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