This wine-scented Sautéed Red Cabbage is a cheering winter recipe and a simple side dish for everyday and holiday meals. You can also make this recipe without the alcohol.
Red cabbage is a traditional dish in many cultures. It's simple, yet tastes absolutely delicious! It's a dish that's perfect for winter holidays and goes great as a side dish to most mains.
How to Make Sautéed Red Cabbage
- Heat oil in a saucepan and sauté onion until golden.
- Add cabbage, wine, and vinegar; sauté covered until tender-crisp.
- Stir in maple syrup and sauté a bit longer.
- Season with salt and pepper. Keep warm until serving.
Full directions for how to make Sautéed Red Cabbage are in the printable recipe card at the bottom of the post.
Sautéed Red Cabbage FAQs
Do I have to use wine?
You don't have to use wine for this recipe. Use pomegranate, cranberry, or grape juice in its place for an easy swap. You can also replace the red wine in the recipe with red wine vinegar, but you may want to dilute it a bit with water if the flavor is too acidic.
How long can I store leftover red cabbage?
You can store your leftover red cabbage for up to 1 week. Just make sure to keep it in an airtight container in the fridge until you are ready to eat the cabbage again.
Sautéed Red Cabbage
- Heat the oil in a large skillet or 3-quart saucepan. Add the onion and sauté until golden.
- Add the cabbage, wine, and vinegar. Cover and sauté until tender-crisp, about 12 minutes, lifting the lid to stir occasionally.
- Stir in the maple syrup and sauté over very low heat, stirring occasionally, another 8 to 10 minutes.
- Season with salt and pepper, then transfer to a serving container. Cover and keep warm until serving.