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  • Cook's Illustrated

    Braised Red Cabbage

    Oct 06, 2020 3 minutes
    BY ANDREA GEARY

    ed cabbage is inexpensive, long storing, widely available, and strikingly beautiful. Because it takes longer to mature than other varieties, it’s also impressively sturdy. For that reason, a quick saute can leave it unappealingly tough, so I prefer a tenderizing braise. The cabbage not only turns silky but also melts into a uniform and vivid bright purple, making it a cheerful dish to enjoy in late fall and winter, when food tends toward the

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