Gingered Red Cabbage


  • 2 tablespoons olive oil
  • 2 large onions
  • 2 large cloves of garlic, finely chopped
  • 2 medium sized, semi-tart apples, pared, quartered, cored and diced
  • 2 tablespoons grated fresh ginger (if you prefer sweeter, use 3 tablespoons crystallized ginger instead)
  • 1 medium-sized red cabbage (about 1 1/2 pounds), halved, cored and cut into large pieces
  • 1/4 cup balsalmic vinegar or red wine vinegar (actually, I often do a blend of balsamic, red wine, and apple cider vinegars)
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cinnamon stick, split lengthwise


  1. Heat 1 tablespoon oil in large skillet over medium-low heat. Add onion; saute until softened, about 10 minutes.
  2. Add garlic; saute 1 or 2 minutes or until fragrant.
  3. Add apple and ginger; cook 5 minutes.
  4. Add cabbage, remaining tablespoon oil, vinegar, salt, pepper and cinnamon stick.
  5. Cover and cook 20 minutes or until cabbage is tender but not mushy.
  6. Discard cinnamon stick and serve.

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