Braised Cabbage with Wine and Prunes

Braised Cabbage with Wine and Prunes is a simple and flavourful side dish perfect for serving with your favourite meat (and many other things).

Hello, folks – how are you doing? I hope you all had a nice weekend and you are ready for the new week.

Happy February, by the way! And since it is the coldest month, at least here in North America, it is a perfect opportunity to enjoy comforting and cozy recipes.

However, a good cozy dish does not need to be too heavy and unhealthy. And this Braised Cabbage with Wine and Prunes perfectly fits the bill.

Braised Cabbage with Wine and Prunes

This recipe requires a bunch of relatively simple ingredients – some of which you probably already have in your pantry. You will need a medium-large head of green cabbage, onion, rosemary (preferably fresh, but dried will do), white vine, broth, and pitted prunes. Plus some other aromatics like bay leaves, smoked paprika, and chipotle powder.

The prunes add some lovely sweetness, while the white vine adds some sourness – somewhat resembling sauerkraut.

Best of all, this recipe does not require a lot of time on your hands. It should be ready in about 45 minutes, from start to finish. You don’t need to babysit it while it is cooking, either.

More Sides to Enjoy

Brussels Sprouts with Pancetta and Chestnuts

Festive Brussels Sprouts (With Chestnuts, Prosciutto, and Cranberries)

Lavender Roasted Potatoes (Air-Fryer and Oven-Baked Methods)

I hope you like this Braised Cabbage with Wine and Prunes, and you will give it a try. If you make it, please let me know in this post or send me an Instagram message or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Braised Cabbage with Wine and Prunes

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Sides

Servings

6-8

servings

Prep time

10

minutes

Cooking time

30

minutes

Braised Cabbage with Wine and Prunes is a simple and flavourful side dish perfect for serving with your favourite meat (and many other things).

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Ingredients

• 1 medium (about 2 to 2 1/2 lb. or 800 – 1000 gr.)

• 1 tbsp. (15 ml.) olive oil

• 1 medium onion, thinly sliced

• 1/2 cup (120 ml.) dry white wine

• about 80-100 gr. (about 8 large) pitted prunes, each cut into few rough pieces

• 1 tbsp. fresh rosemary, minced (or 1/2 tbsp. dried)

• 2-3 bay leaves

• 1/2 tbsp. smoked paprika

• 1/2 tsp. chipotle powder – or more, to taste

• 1/2 to 1 tsp. salt – or more, to taste

Directions

• Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice thinly as possible around the core. Discard the core.
• Heat a large sauté pan or Dutch oven over low-medium heat. Add the oil. Coo the onions for about 7-10 minutes, until soft and translucent.
• Add the rosemary and cook for another minute, until fragrant.
• Add the cabbage and spices and sauté for about 10 minutes, stirring occasionally, until the cabbage begins to brown.
  
• Stir in the wine and prunes. Cover and let it simmer for another 10-15 minutes or until the desired doneness. If it gets too dry, you can add another splash of vine or even water. Try and adjust the seasonings if desired. You may also add a ouch of honey, to balance out the sourness if the added prunes did not give enough of sweetness. Serve warm